Chicken Pate
Submitted by pumpkin
Smooth and creamy chicken pâté blended with Neufchâtel cheese, dry sherry, and a hint of nutmeg. No cooking required. Just blend, chill overnight, and serve with crackers.
YIELD
6 servingsPREP
15 minCOOK
0 minREADY
8 hrsFancy appetizer, zero fuss.
This chicken pâté comes together in a blender in about five minutes. Cooked chicken, softened Neufchâtel cheese, dry sherry, a squeeze of lemon, and a whisper of nutmeg get whizzed until silky smooth.
Pack it into a mold, stash it in the fridge overnight, and unmold it onto a platter the next day for a spread that looks like you spent hours in the kitchen.
A dusting of paprika and a few parsley sprigs, and you’ve got a cocktail party centerpiece that punches well above its weight.
Pro Tips
- Use leftover rotisserie chicken to make this even easier. Shred it fine before blending.
- Neufchâtel is lighter than regular cream cheese but just as smooth. Don’t substitute with full-fat cream cheese unless you want a denser result.
- The overnight chill isn’t optional. It lets the flavors marry and firms the pâté enough to unmold cleanly.
- Serve with Melba toast, water crackers, or thinly sliced baguette rounds.
Ingredients
Directions
Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth.
Transfer mixture to a 2 cup mold coated with cooking spray (Pam).
Cover, and chill overnight.
Unmold onto a serving plate.
Sprinkle with paprika.
Garnish with parsley sprigs, if desired.
Serve with Melba toast rounds or unsalted crackers.
Comments
