Avocado Pate Recipes

AVOCADO PATE

Avocado Pate image

This is a mild flavored pate so don't expect a guacamole spread. The recipe is easy to double for buffets or a party. It is very important to get good tasting and textured avocados for this dish. They should be ripe but firm, I once made this and the avocado was over ripe, the taste was bland and it would not firm up properly. The amounts given are not extremely vital, there is room for a little more or a little less of most ingredients, but in this case I would go easy on the garlic. I serve this with toast, herb or homemade melba toast, and sometimes substitute the nuts with very finely chopped red bell pepper. For a dinner party I put the pate in individual little molds, this amount makes then about 4 servings. If you have some leftover, its nice on bread with some slices tomato.

Provided by PetsRus

Categories Spreads

Time 20m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 1/2 cups mashed avocados, depending on the size you will need 2 to 3 avocados
4 -5 ounces cream cheese
1 tablespoon finely chopped green onion, i use only the tops
1 tablespoon finely chopped parsley
lime juice, i start with about 1 teaspoon
1 clove garlic, crushed
1 pinch chili powder
salt and pepper
some more chopped parsley, for serving
2 tablespoons chopped pistachio nuts (optional)

Steps:

Blend or process avocado, cream cheese, onion, parsley, limejuice, garlic and chili powder until smooth.
Taste for salt and pepper and if more lime juice is needed.
Line a dish/mold with cling film/ plastic wrap, sprinkle the nuts in the bottom, spoon in the avocado mix.
Cover and put in the fridge for about 3 hours.
When ready to serve, unmold and sprinkle with some more parsley.

AVOCADO PATE

AVOCADO PATE image

Categories Fruit Appetizer No-Cook

Yield 1 Large Appetizer for a Crowd

Number Of Ingredients 15

Ingredients

Pate:
Oil
4 ripe avocados, peeled, pitted
2-8 oz. cream cheese, room temp.
2 Tbl. minced shallots
1 Tbl. lemon juice
2 tsp. minced garlic
2 tsp. chili powder
½ tsp. salt
Garnish:
4 to 6 Tbl. chopped, unsalted pistachios
½ C finely chopped, fresh parsley
Lettuce leaves
½ C black olives
10 to 20 cherry tomatoes, quartered

Steps:

To make pate  Line 6-cup rectangular loaf pan with 3 layers of waxed paper, extending over long sides only. Brush top sheet of paper, generously with oil.  Puree avocado and cream cheese in processor until smooth. Add shallots, garlic, lemon juice, chili powder and salt to puree for approx. 30 sec.  Transfer into prepared pan, smooth top. Press plastic wrap onto surface or puree and refrigerate for at least 6 hrs or overnight.  Remove plastic and unmold onto serving platter. Peel off wax paper.  Put pistachios and parsley, with a little water for moisture, in food processor. Pulse a few times to blend.  Apply that mixture over sides and top of pate.  Garnish around the sides with lettuce, olives and tomatoes.  Serve with tortilla chips.

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