Recipe for cooking Four-Cheese Pate

Starters and Snacks :: Savoy Dips and Spreads

Four-Cheese Pate

24 oz. softened cream cheese, divided
2 Tbsp. milk
2 Tbsp. sour cream
3/4 C. chopped pecans
4 oz. Brie or Camembert, rind removed, softened
1 C. shredded Swiss cheese
4 oz. crumbled blue cheese
2 C. pecan halves
Red and green apple slices
Crackers

In a mixing bowl, beat one pkg. of cream cheese with milk and sour cream until smooth. Spread into a 9-in. pie plate lined with plastic wrap. Sprinkle with chopped pecans. In a mixing bowl, beat Brie, Swiss, blue cheese and remaining cream cheese until thoroughly Mix togetherd. Gently spread over chopped pecans, smoothing the top to form a flat surface. Cover and chill overnight or up to 3 to 4 days.

Before servings, invert onto a plate and remove plastic wrap. Arrange pecan halves on top. Serve with apples and/or crackers.

Makes approximately 16 to 20 servings.