Avocado pate with pecans

10 Servings

Ingredients

QuantityIngredient
4Avocados; peeled and pitted
Vegetable oil
16ouncesCream cheese
2tablespoonsShallot;minced
1tablespoonLemon juice; fresh
2Garlic cloves; minced
1teaspoonChili powder
½teaspoonSalt
¼cupParsley; chopped
2tablespoonsPecans; unsalted and chopped
4Butter lettuce or Boston lettuce leaves
½cupBlack olives; pitted
10Cherry tomatoes; ripe
Tortilla chips

Directions

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