In a food processor combine guava paste and 2 tablespoons of hot water. Blend until smooth. Transfer to a bowl and set aside.
Rinse out the food processor. In the food processor combine remaining ingredients and blend until smooth. Season with salt to taste.
Transfer cream cheese mixture to a bowl and fold in guava. Refrigerate covered until ready to serve.
Once opened, guava paste can be stored at room temperature. It should be wrapped in plastic or stored in an airtight container.
As I hinted at earlier, you won’t be using the entire package of guava paste for this recipe, so you will have leftover. Good news is, you have two options: you can make my guava cheesecake or pie, as previously mentioned, or you can also freeze it.
I always encourage people to experiment with and adjust recipes to their preferences, and this unique dip is no exception. If fresh garlic isn’t your thing you can add garlic powder instead. Start with a ¼ teaspoon and increase to your liking.
I have also seen some people use cilantro in this dip, and if that is your thing, add it to your taste.
If you don't have a food processor, you can melt guava paste with water in a small saucepan on medium heat, until smooth. Blend cream cheese mixture with an electric mixer. However, I highly recommend investing in a food processor, even an inexpensive one. I've been using this cheap food processor for almost 8 years and I know you'd love it too.