Cream Cheese And Avocado Salad Recipes

AVOCADO CREAM CHEESE

Steps:

• Set aside one-fourth of the avocado. In a blender or food processor combine the remaining three-fourths of the avocado, the buttermilk, cream cheese, lime juice, garlic, the 1/8 teaspoon cayenne pepper and salt. Cover and blend or process until smooth. Coarsely chop the reserved avocado; stir into pureed mixture. Cover and chill in the refrigerator for 30 minutes to 24 hours.
• Spoon into a serving bowl; sprinkle with the dash cayenne pepper. Serve with fresh vegetables.

CREAMY AVOCADO CHICKEN SALAD

Steps:

• Process chicken in a food processor until finely chopped. Add avocado, sour cream, black pepper, lime juice, garlic powder, onion powder, and salt; process until completely combined and almost pureed.

AVOCADO-CREAM CHEESE DIP

Steps:

• Cut avocado in half, remove pit and scoop out meaty part leaving shell.
• Place avocado in bowl and mash with potato masher.
• Add lemon juice, cream cheese, onion, salt, pepper and milk to avocado and beat with mixer until smooth.
• Serve with tortilla chips or crackers.

AVOCADO CREAM CHEESE SPREAD

Steps:

• Mash avocado with a fork. Blend in all other ingredience. Refrigerate until ready to use.

CREAM CHEESE AND AVOCADO SALAD

Steps:

• Add 1 teaspoon vinegar from Italian peppers to cream cheeseand mix well in afood processor or blender.
• Add pimentospeppersand black olives.
• Peel seed and cut the Avocadosin half.
• Coat with lemon juice.
• Fill the cavity with cream cheese mixture.
• Refrigerate for 1 hour.
• Serve on lettuce leaves.

MOLDED AVOCADO CREAM SALAD

Steps:

• In a saucepan, soften the gelatin in the water. Stir over low heat till the gelatin is dissolved. Remove from heat source.
• Add yogurt, mashed avocado, tomato, onion, garlic, oil, lemon (or lime) juice, chili powder & salt.
• Mix thoroughly, taste & adjust seasoning as desired.
• Turn mixture into a well-chilled 4 cup ring mold. Cover w/aluminum foil & chill for at least 4 hrs or till well-set.
• To Unmold: Have ready a round, well-chilled platter large enough to allow for the salad assembly as described below. Run the pointed tip of a knife around the edges of the mold to release it. Dip the mold up to the rim into a basin of hot water for just a few seconds. Place the platter upside down over the mold. Hold the platter & mold together & invert. Shake gently to release the molded avocado cream. Repeat process if needed & refrigerate immediately.
• To Assemble Salad: Fill the center of the ring mold w/shrimp. Surround the outside of the ring w/salad greens & top the greens w/halved cherry tomatoes, olives, lime (or lemon) slices & any remaining shrimp.

CREAMY AVOCADO POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
• Combine yogurt, mayonnaise, cilantro, onion, lime juice, and garlic in a large bowl. Fold in avocados. Toss in potatoes until coated. Season with salt and pepper.

CREAMY AVOCADO EGG SALAD

Steps:

• Combine eggs, avocados, tomatoes, red onion, salt, and pepper together in a bowl. Stir mayonnaise, sour cream, lemon juice, and hot sauce into egg mixture until evenly coated.

AVOCADO SALAD WITH FARMER CHEESE

Steps:

• Toss bread cubes with olive oil and salt;toast in a 375-degree oven until golden,about 10 minutes. Toss croutons withparsley, dill, avocado, and farmercheese, and drizzle with a vinaigrette.

AVOCADO AND CREAM CHEESE ROLL - MEXICO

Steps:

• Place the cream cheese between 2 sheets of wax paper. Using a rolling pin, roll to form a rectangle about 6 inches by 8 inches and ½ inch thick. Remove the top sheet.
• Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash until it is rather smooth, leaving some small chunks to add texture. Stir in the cilantro, onion, chile, lime juice, and salt.
• Spread the avocado mixture evenly over the cream cheese.
• Using the bottom sheet of paper, roll up the cream cheese to form a log.
• Coat the roll completely with the sesame seeds. Cover lightly with plastic wrap and chill in the refrigerator for 15 minutes before serving. The roll can be made in advance and refrigerated for 6-8 hours, then set out at room temperature for 30 minutes before serving.
• Unwrap the roll and place on a serving platter or tray. Serve with totopos or small crackers.