Cinco De Mayo Spread Recipe - Cooking Index
Cinco De Mayo Spread Recipe - Cooking Index
| 1 lb | 454g / 16oz | Cream cheese |
| 2 tablespoons | 30ml | Milk |
| 1 cup | 62g / 2.2oz | Tomato Salsa Cruda - see * Note |
| 1 cup | 16g / 0.6oz | Cilantro Pesto - see * Note |
| 1 cup | 237ml | Avocado Salsa - see * Note |
* Note: See the "Tomato Salsa Cruda", "Cilantro Pesto", and "Avocado Salsa" recipes which are included in this collection.
To prepare the Cinco de Mayo Spread, select a springform pan or straight-sided dish that 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 milk, so it is easily spreadable. Spread this mixture evenly over the bottom of the pan. Chill for 30 minutes. Spread the Cilantro Pesto evenly over the cream cheese and chill. Beat the remaining cream cheese with the Tomato Salsa Cruda and carefully spread it over the Cilantro Pesto. Chill for at least 4 hours. 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.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6274 broadcast 05-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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