Mexican Three Cheese Dip Recipe

Name: Mexican Three Cheese Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams low fat cream cheese room temperature; 250 grams yogurt No Fat, 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; pepper; 1 tablespoon chives finely sliced for garnish; 1 avocado Ripe; 2 tablespoons lime juice or more for a smooth paste consistency; 2 tablespoons cilantro finely chopped; 1 tablespoon shallot finely chopped; 1 clove garlic finely minced; salt; 250 grams tomatoes Mini, 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; 1 pinch cayenne pepper or to taste; 1 teaspoon cumin; 1/4 teaspoon smoked paprika; lime juice Splash of; 1/4 teaspoon lime zest grated

Servings: persons

250 grams low fat cream cheese room temperature
250 grams yogurt No Fat, 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
pepper
1 tablespoon chives finely sliced for garnish
1 avocado Ripe
2 tablespoons lime juice or more for a smooth paste consistency
2 tablespoons cilantro finely chopped
1 tablespoon shallot finely chopped
1 clove garlic finely minced
salt
250 grams tomatoes Mini, 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
1 pinch cayenne pepper or to taste
1 teaspoon cumin
1/4 teaspoon smoked paprika
lime juice Splash of
1/4 teaspoon lime zest grated

1
Prepare 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.
2
Whip room temperature cream cheese with yogurt cheese. Add finely minced garlic, cumin, smoked paprika and salt and pepper. Whip until evenly distributed. Set aside.
3
Salsa, 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).
4
Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency.
5
Assembly: 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 reserved salsa and chives. Serve at room temperature with flat breads, tortilla chips or corn chips. Enjoy!

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 250 grams low fat cream cheese room temperature, 250 grams yogurt No Fat, drained 12 hours to make yogurt cheese, 1 cup shredded sharp cheddar cheese, 1 cup salsa home made recipe below, and more.

Yes, Mexican Three Cheese Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Three Cheese Dip

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