1 pound of cream cheese 2 tablespoons of milk 1 cup of tomato Salsa Cruda 1 cup of cilantro Pesto 1 cup of avocado Salsa
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. Yield: 6 to 8 servings
Posted to MC-Recipe Digest V1 #331 Recipe by: TOO HOT TAMALES SHOW #TH6274 From: Meg Antczak Date: Fri, 6 Dec 1996 08:08:48 -0500
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