Vegetable Pate

Name: Vegetable Pate
Ingredients: 2 (8 oz. each) pkg. Neufchatel cheese, softened; 4 eggs; 2 Tbsp. lemon juice; 1 tsp. salt; 1/4 tsp. paprika; 1 c. shredded sharp Cheddar cheese; 1/2 c. finely chopped carrots; 1 c. chopped tomato; 2 tsp. parsley flakes (garnish); 3/4 c. fat-free sour cream; 2 Tbsp. all-purpose flour; 2 cloves garlic, minced; 1 tsp. chili powder; 1/2 tsp. ground black pepper; 1/4 tsp. hot pepper sauce; 1/2 c. finely chopped broccoli; 1/4 c. finely chopped green onion; crackers or bread to serve

18 ingredients

10 steps

Ingredients

2 (8 oz. each) pkg. Neufchatel cheese, softened
4 eggs
2 Tbsp. lemon juice
1 tsp. salt
1/4 tsp. paprika
1 c. shredded sharp Cheddar cheese
1/2 c. finely chopped carrots
1 c. chopped tomato
2 tsp. parsley flakes (garnish)
3/4 c. fat-free sour cream
2 Tbsp. all-purpose flour
2 cloves garlic, minced
1 tsp. chili powder
1/2 tsp. ground black pepper
1/4 tsp. hot pepper sauce
1/2 c. finely chopped broccoli
1/4 c. finely chopped green onion
crackers or bread to serve

Directions

1

Preheat oven to 375°.
2

In a large bowl, mix Neufchatel cheese, sour cream and flour together using an electric mixer.
3

Add eggs one at a time, beating well after each addition.
4

Add garlic, lemon juice, salt, paprika, chili powder, pepper and hot pepper sauce; stir until well blended.
5

Fold in Cheddar cheese, broccoli, carrots and green onions.
6

Pour into greased 9-inch spring-form pan.
7

Bake for 35 to 45 minutes or until set in center.
8

Cool completely on a wire rack.
9

Remove sides of pan.
10

Cover and refrigerate until well chilled.