Cheese Spread Skull for Day of the Dead | V&V Supremo®
Make a cheese spread skull for Día de los Muertos with festive presentation and bold flavor that will impress guests at any celebration.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vvsupremo.com.
Ingredients
- medium plastic skull mold
- ½ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
- 1 (7.06 oz. pkg.) Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
- 1 (8 oz. pkg.) V&V SUPREMO® Brand Queso Fresco Cheese
- ¼ cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
- ½ tsp. onion powder
- ¼ tsp. garlic powder
- ½ tsp. smoked paprika
- ¼ tsp. cayenne pepper
- ¼ tsp. kosher salt
- ¼ tsp. fine ground black pepper
- 1 (5.3 oz.) jar pimentos, drained and finely chopped
- 7 sliced black olives, for the teeth, slice 4 of the olives into quarters
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