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1
To prepare the Cinco de Mayo Spread, select a springform pan or straightsided dish that is 5 to 6 inches in diameter and 2 inches deep.
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2
Line the bottom and sides with plastic wrap, smoothing out the plastic as much as possible.
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3
Beat half the cream cheese with the milk, so it is easily spreadable.
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4
Spread this mixture evenly over the bottom of the pan.
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5
Chill for 30 minutes.
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6
Spread the Cilantro Pesto evenly over the cream cheese and chill.
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7
Beat the remaining cream cheese with the Tomato Salsa Cruda and carefully spread it over the Cilantro Pesto.
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8
Chill for at least 4 hours.
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9
Place a serving platter on top of the springform pan and, holding the dishes with both hands, flip them over.
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10
Remove the springform ring and bottom.
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11
Gently pull the plastic wrap off.
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12
Just before serving, spoon the Avocado Salsa over the top of the spread.
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13
Serve immediately.
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14
In a blender, place the tomatoes, chilies, onion, lime juice, salt, and pepper.
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15
Blend briefly, making sure the salsa remains rough.
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16
Store in a covered container, in the refrigerator, no more than 1 day.
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17
Hand chop the garlic, parsley, cilantro, and almonds until fine.
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18
Combine with the oil, lemon juice, salt and pepper until well mixed.
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19
Store in a covered container in the refrigerator.
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20
Avocado:
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21
In a small bowl, mix the avocado, lime juice, onion, cilantro, salt, and pepper.
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22
Store in a covered container in the refrigerator no more than 1 hour.
