Avocado Terrine

• 4 avocados ripe, pit removed, peeled
• 1 pound cream cheese at room temperature
• 2 tablespoons spring onions finely chopped
• 1 tablespoon lemon juice
• 2 cloves garlic finely chopped
• 1/2 tablespoon chili powder
• 2 tablespoons chopped parsley fresh
• 2 tablespoons pistachios chopped
• kalamata olives
• cherry tomatoes
• tortilla chips

1. Line a 4 x 9-inch loaf pan or terrine mould with 3 layers of parchment, extending 1 1/2 inches above the long sides. Brush top sheet with oil.
2. Process avocados and cream cheese in a food processor until smooth. Add spring onions, lemon juice, garlic and chili. Process again until well combined. Season to taste.
3. Transfer mixture to prepared pan and level the top. Press a piece of plastic wrap on to the surface and chill for at least 6 hours, or overnight.
4. Remove plastic and turn out on to a platter, removing all paper.
5. Combine parsley and pistachios in a small bowl and sprinkle over the terrine. Serve with olives, tomatoes and tortilla chips.

avocados, cream cheese, spring onions, lemon juice, garlic, chili powder, parsley fresh, pistachios, olives, cherry tomatoes, tortilla chips

Taken from www.yummly.com/recipe/Avocado-Terrine-1406650 (may not work)