4 avocados, peeled and pitted
1 vegetable oil
16 oz cream cheese
2 tbsp shallot, minced
1 tbsp lemon juice, fresh
2 garlic cloves, minced
1 tsp chili powder
1/2 tsp salt
1/4 cup parsley, chopped
2 tbsp pecans, unsalted and chopped
4 butter lettuce or boston lettuce le, aves
1/2 cup black olives, pitted
10 cherry tomatoes, ripe
1 tortilla chips
A Recipe for
Avocado Pate With Pecans
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This Recipe for Avocado Pate With Pecans is one of thousands in the Recipes-to-go Appetizer Cookbook.
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Food Tip |
This is a recipe for Avocado Pate With Pecans from the recipe cookbook of Recipes-to-go (Appetizer)
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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
Serves: 10
Avocado Pate With Pecans Recipe brought to you by Recipes To-Go