Avocado Pate

• 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
• 1/2 tsp. salt
• Garnish:
• 4 to 6 Tbl. chopped, unsalted pistachios
• 1/2 C finely chopped, fresh parsley
• Lettuce leaves
• 1/2 C black olives
• 10 to 20 cherry tomatoes, quartered

1. To make pate
2. 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.
3. Puree avocado and cream cheese in processor until smooth. Add shallots, garlic, lemon juice, chili powder and salt to puree for approx. 30 sec.
4. Transfer into prepared pan, smooth top. Press plastic wrap onto surface or puree and refrigerate for at least 6 hrs or overnight.
5. Remove plastic and unmold onto serving platter. Peel off wax paper.
6. Put pistachios and parsley, with a little water for moisture, in food processor. Pulse a few times to blend.
7. Apply that mixture over sides and top of pate.
8. Garnish around the sides with lettuce, olives and tomatoes.
9. Serve with tortilla chips.

oil, avocados, cream cheese, tbl, tbl, garlic, chili powder, salt, tbl, fresh parsley, black olives, tomatoes

Taken from www.epicurious.com/recipes/member/views/avocado-pate-1216274 (may not work)