avocado pate with pecans
- Categories
- Vegetables
- Dips
- Snacks
- Yield
- 10 Servings
| Measure | Ingredient |
|---|---|
| 4 | Avocados; peeled and pitted |
| Vegetable oil | |
| 16 ounces | Cream cheese |
| 2 tablespoons | Shallot;minced |
| 1 tablespoon | Lemon juice; fresh |
| 2 | Garlic cloves; minced |
| 1 teaspoon | Chili powder |
| ½ teaspoon | Salt |
| ¼ cup | Parsley; chopped |
| 2 tablespoons | Pecans; unsalted and chopped |
| 4 | Butter lettuce or Boston lettuce leaves |
| ½ cup | Black olives; pitted |
| 10 | Cherry tomatoes; ripe |
| Tortilla chips |
Line a 6 cup rectangular glass loaf pan or ceramic dish with 3 layers of waxed paper, extending over long sides only. Brush top sheet of paper generously with oil. Puree avocados and cream cheese in processor. Add shallots, lemon juice, garlic, chili powder and salt and blend 30 seconds. Transfer mixture to prepared pan; smooth top. Press plastic wrap onto surface of pate and refrigerate at least 6 hours or overnight.
Remove plastic and unmold onto a platter lined with the lettuce leaves. Mix parsley and pecans and sprinkle over the pate. Garnish with olives and tomatoes. Surround with tortilla chips. From Poppa Rock's Family Cookbook Also
Formatted for MM by Pegg Seevers
