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