Bricklayers Sauce and Cheese

1/2 small onion

2 cloves garlic

4 sprigs cilantro

1 tsp. sugar

1/4 tsp. salt

2 cans original Rotel Tomatoes (with chilies)

Process first five ingredients in food processor or blender until chopped. Add 2 cans original Rotel Tomatoes (with chilies). Process again.

In a non-stick skillet, heat 2 tbs. oil. Add salsa mixture and bring to a boil. Reduce heat and simmer 7-10 min. until somewhat reduced. Cool completely. (I put it in the refrigerator).

2 blocks cream cheese (8 oz) well chilled and firm

2 avocados

On a cutting board, slice avocados in 1/4 in. slices. Slice cream cheese in 1/4 in. slices. On a small oblong platter or tray, place 3 slices of cream cheese (end to end like bricks). Next to the slices place 3 more bricks. Place an avocado slice on each cream cheese “brick”. Spoon salsa on top like “morter”. Place cream cheese “bricks” on top again then avocado and salsa repeating layers 4 times. End with salsa. It will look like brick wall. Spoon extra salsa on top or around sides. Serve with tortilla chips.