Mexican Three Cheese Dip


Layer 1 Cream Cheese:
1 250g Low Fat Cream Cheese, room temperature
1 250g No Fat Yogurt (drained 12 hours to make yogurt cheese)
1 cup Shredded sharp cheddar cheese
1 cup Salsa (home made recipe below)
1 cup Avocado Paste or guacamole (home made recipe below)
1 tsp Cumin
¼ tsp Smoked paprika
1 Clove garlic, finely minced
Salt and pepper to taste
1 tbsp Chives, finely sliced for garnish

Layer 2 Avocado Paste:
1 Ripe avocado
2 tbsp Lime juice (or more for a smooth paste consistency)
2 tbsp Cilantro, finely chopped
1 tbsp Shallot, finely chopped
1 clove Garlic, finely minced

Layer 3 Salsa:
250 g Mini tomatoes (if you use regular tomatoes, remove seeds as they will make this salsa too runny).
¼ cup Cilantro, finely chopped
1 Clove garlic, finely minced
1 Green onion, finely chopped
¼ cup Cucumber, finely diced
Pinch of Cayenne pepper, or to taste
1 tsp Cumin
¼ tsp Smoked paprika
Splash of lime juice
¼ tsp grated lime zest


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