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Add a photoServings: 6
Ingredients
- 1 lb Cream cheese
- 2 Tbsp. Lowfat milk
- 1 c. Tomato Salsa Cruda see * Note
- 1 c. Cilantro Pesto see * Note
- 1 c. Avocado Salsa see * Note
Directions
- To prepare the Cinco de Mayo Spread, select a springform pan or possibly straight-sided dish which is 5 to 6 inches in diameter and 2 inches deep. Line the bottom and sides with plastic wrap, smoothing out the plastic as much as possible.
- Beat half the cream cheese with the lowfat milk, so it is easily spreadable. Spread this mix proportionately over the bottom of the pan. Refrigeratefor 30 min. Spread the Cilantro Pesto proportionately over the cream cheese and chill. Beat the remaining cream cheese with the Tomato Salsa Cruda and carefully spread it over the Cilantro Pesto. Refrigeratefor at least 4 hrs. Place a serving platter on top of the springform pan and, holding the dishes with both hands, flip them over. Remove the springform ring and bottom. Gently pull the plastic wrap off. Just before serving, spoon the Avocado Salsa over the top of the spread. Serve immediately.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 6 servings | |
| Calories 261 | |
| Calories from Fat 228 | 87% |
| Total Fat 25.93g | 32% |
| Saturated Fat 14.62g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 245mg | 10% |
| Potassium 112mg | 3% |
| Total Carbs 3.33g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.69g | 2% |
| Protein 4.65g | 7% |
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