Calaveras de Queso Fresco with Creamy Avocado Dip
WHAT YOU NEED
- 4 Ripe Avocados
- 1/2 cup Cacique® Crema Mexicana
- 2-3 Cloves of Garlic
- 1 Small Bunch of Cilantro, Stems Removed
- 3 Green Onions, Chopped
- ½ Jalapeño Pepper, Cut into Rounds
- Juice of 1 Lime (About 2 Tbsp)
- ½ tsp Garlic Powder
- Salt to Taste
- Pomegranate Arils, For Garnish
- Tortilla Chips or crudité, For Serving
- 2 10oz Packages Ranchero® Queso Fresco, plus additional crumbles for optional garnish
- Sliced Radish, For Decorating
- Sliced Black Olives, For Decorating
- Multi-colored Bell Peppers, For Decorating
HOW TO MAKE IT
- Remove both Ranchero® Queso Frescos from packaging.
- With a small paring knife cut the sides of the cheese to shape into a skull shape.
- Then with a small knife, punch out the eyes. Use olives to decorate the eyes.
- Carefully create mouth and decorate the skull with radishes and multi-colored bell peppers. Store in refrigerator until ready to plate.
- In a blender or food processor combine ingredients. Blend until smooth, adding 1 tbsp of water to loosen it and keep it smooth. Spread avocado dip on a small platter, top with pomegranate arils and Queso Fresco crumbles. Gently place a calavera onto dip, reserving the extra calavera for refilling the platter for your guests.
- Serve with crudité or your favorite chips
