For 12 servings

• 250 grams Low Fat Cream Cheese, room temperature
• 250 grams 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 teaspoon Cumin🛒
• 1/4 teaspoon Smoked paprika🛒
• 1 Clove garlic, finely minced
• Salt and pepper to taste
• 1 tablespoon Chives, finely sliced for garnish
• 1 Ripe avocado
• 2 tablespoons Lime juice (or more for a smooth paste consistency)
• 2 tablespoons Cilantro, finely chopped
• 1 tablespoon Shallot, finely chopped
• Salt
• 250 grams Mini tomatoes (if you use regular tomatoes, remove seeds 1/4 cup Cilantro, finely chopped 1 Clove garlic, finely minced 1 Green onion, finely chopped 1/4 cup Cucumber, finely diced Pinch of Cayenne pepper, or to taste 1 teaspoon Cumin 1/4 teaspo
• 1/4 cup Cilantro, finely chopped
• 1 Green onion, finely chopped
• 1/4 cup Cucumber, finely diced
• Pinch of Cayenne pepper, or to taste🛒
• Splash of lime juice
• 1/4 teaspoon grated lime zest
• 1Prepare yogurt cheese the night before by lining a fine sieve with coffee filter paper. Pour content of yogurt container into the lined sieve and allow to sit covered in the refrigerator overnight.
• 2Whip room temperature cream cheese with yogurt cheese. Add finely minced garlic, cumin, smoked paprika and salt and pepper. Whip until evenly distributed. Set aside.
• 3Salsa, combine all ingredients and mix well. Set aside (this is best made the day before; if you find it is too liquid, stain using a fine sieve).
• 4Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency.
• 5Assembly: In a clear bowl, evenly distribute the cream cheese mix. Then smooth the avocado paste over it. Next is the salsa, reserve about a tablespoon, evenly spread the remainder. And last but not least, sprinkle the cheddar and garnish with a little r