Chèvre-and-Avocado Tureen

Southern Living
Makes 12 appetizer servings


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5 avocados, peeled
2 tablespoons lime juice
1/2 teaspoon salt
8 ounces chévre cheese, softened
1/2 (8-ounce) package cream cheese, softened
1 tablespoon chopped fresh cilantro
3/4 cup crushed blue corn chips
3/4 cup crushed red corn chips
Additional red and blue chips


Line an 8-inch springform pan with wax paper.

Combine avocado, lime juice, and salt; coarsely mash with a fork. Spread evenly in prepared pan.

Stir together cheeses and cilantro until smooth; spread over avocado mixture. Sprinkle with chips. Top evenly with Olive Salsa. Chill 3 hours.

Unmold and serve with additional chips.

Created date

December 2001