White bean pate with ham and cheese
2 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cottage cheese; -=OR=- |
| ½ | cup | Ricotta cheese |
| 2 | ounces | Fat-free light cream cheese; =OR=- |
| 2 | ounces | Regular cream cheese -=OR=- |
| 2 | ounces | Neufchatel cheese; softened |
| 1 | cup | White beans; cooked cooled |
| 1 | teaspoon | Dijon-style mustard; to taste |
| Fresh or dried rosemary; to taste | ||
| 1 | To 2 green onions; trimmed minced | |
| ½ | cup | Ham; |
| ¼ | cup | Walnuts; toasted chopped |
| ¼ | cup | Green olives; pimiento stuffed minced |
| ½ | cup | Jack cheese; grated |
Directions
In a food processor fitted with a metal blade, puree the cottage or ricotta cheese, cream cheese, white beans, mustard, salt, ground white pepper, rosemary, green onions and ham. Add and pulse tin walnuts, green olives and jack cheese. Per 1-tablespoon serving 25 cal; 2g fat; 3mg chol; 43mg sod; NOTE: According to the story in the paper, Bagels is the fastest growing bakery item in the country.
This recipe was featured in the artictle as spread to be used for bagels. Source: The San Diego Union-Tribune, Food Section, Feb. 23, 1995 + "Fast and Fabulous Hors d'oeuvres." Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 02-25-95