You may also like
Categories:
avocados cream cheese spring onions lemon juice garlic chili powder parsley pistachios kalamata olives
Viewed: 10 - Published at: 7 years agoIngredients
- 4 None ripe avocados, pit removed, peeled
- 1 lb cream cheese, at room temperature
- 2 tbsp finely chopped spring onions
- 1 tbsp lemon juice
- 2 cloves garlic, finely chopped
- 1/2 tbsp chili powder
- 2 tbsp fresh chopped parsley
- 2 tbsp chopped pistachios
- None None kalamata olives, cherry tomatoes and tortilla chips, to serve
Method
- 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.
- 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.
- 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.
- Remove plastic and turn out on to a platter, removing all paper.
- Combine parsley and pistachios in a small bowl and sprinkle over the terrine. Serve with olives, tomatoes and tortilla chips.
