Calaveras de Queso Fresco with Creamy Avocado Dip

Recipe - 449 - Fresno - W. Shaw Ave

Prep Time25 Minutes

Servings4

Ingredients

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

Tortilla Chips

Directions

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

25 minutes

Prep Time

0 minutes

Cook Time

Servings

Directions

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