Sunday, November 3, 2013

Four Cheese Pate

  • Four Cheese Pate

  • 3 packages (8 ounces each) cream cheese, softened, divided
  • 2 tablespoons milk
  • 2 tablespoons sour cream
  • 3/4 cup Diamond of California Chopped Pecans
  • 4 ounces Brie cheese, rind removed, softened
  • 1 cup (4 ounces) shredded Swiss cheese
  • 4 ounces crumbled blue cheese
  • 1/2 cup Diamond of California Pecan Halves
  • Red and green apple slices or cracker

Nutritional Facts
1 serving (2 tablespoons) equals 152 calories, 14 g fat (6 g saturated fat), 29 mg cholesterol, 164 mg sodium, 2 g carbohydrate, 1 g fiber, 6 g protein.
Directions
  1. In a bowl, beat one package if cream cheese with milk and sour cream until smooth. Spread into a 9-in. pie plate lined with plastic wrap. Sprinkle with chopped pecans.
  2. In a bowl, beat Brie, Swiss, blue cheese and remaining cream cheese until thoroughly combined. Gently spread over chopped pecans, smoothing the top to form a flat surface. Cover and chill overnight or up to 3-4 days.
  3. Before serving, invert onto a plate and remove plastic wrap. Arrange pecan halves on top. Serve with apples or crackers. Yield: 16-20 servings.

Originally published as Four-Cheese Pate in Taste of Home October/November 1997, p25

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