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Avocado Pate

Anonymous August 28 2005

Vegetable oil

4 ripe avocados, peeled and pitted

2 8-ounce packs cream cheese, room temperature

2 Tbsp minced shallots or green onions

1 Tbsp fresh lemon juice

2 tsp. minced garlic

1 tsp. chili powder

1/2 tsp. salt

Garnishes (see recipe)

Line 6 cup rectangular glass loaf pan or ceramic dish with 3 layers of waxed paper or plastic wrap. Trim to extend over long sides only.

Brush top sheet generously with oil. Puree

avocados and cream cheese in food processor. Add remaining and blend 30 seconds. Transfer mixture to prepared pan; smooth top. Press another sheet of plastic wrap onto surface of pate and refrigerate

at least 6 hours or overnight. Remove plastic

from pate. Unmold onto rectangular or oval platter; remove waxed

paper. Sprinkle finely chopped cilantro over top of pate. Surround with cherry tomatoes next to the pate and tortilla chips on the platter.

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