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Layered Cheese Pâté

Course Sauces, Dips & Spreads
Prep. Time 15 mins
Refrigeration Time 1 hr, 15 mins
Yields 4 cups / 1 L

Preparation
Comments (3)

Preparation

What You Need

8 oz (250 g) roasted garlic Canadian Cream Cheese

2 tbsp (30 ml) chopped green onions

Black pepper, to taste

2 cups (500 ml) of shredded Canadian Cheddar

4 oz (125 g) Plain Canadian Cream Cheese

1 heaping tbsp (15 mL) chopped hot pickled red peppers or

pimento

2 cups (500 ml) shredded Canadian Gouda

1/4 cup (60 ml) chopped parsley

4 tsp (20 ml) milk

1/2 tsp (2 ml) salt

Instructions

Stir together roasted garlic Canadian Cream Cheese, chopped green onions and black pepper. Spread evenly in 4-cup (1-L) foil-lined bowl or loaf pan.

Combine shredded Canadian Cheddar, Plain Canadian Cream cheese, cubed in bowl of food processor fitted with metal blade. Process until smooth. Stir in chopped hot pickled red peppers or pimento. Spread over Canadian Cream cheese layer; chill 15 minutes.

In clean bowl of processor, combine Canadian Gouda, chopped parsley, milk and salt. Process until smooth; spread over Canadian Cheddar layer. Cover and chill for 1 hour or up to 4 days.

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