Petite Pecan Pate

One 8 oz pkg. cream cheese, softened
1 tbs Worcestershire sauce
1 small garlic clove, minced
4 to 5 drops hot pepper sauce
1 cup finely chopped pecans

Combine cream cheese, Worcestershire sauce, garlic and hot pepper sauce, mixing until well blended. Add nuts; mix well. Press into six individual 1/4 cup molds lined with plastic wrap. Chill several hours or overnight. Un-mold, sprinkle with paprika. Garnish with zucchini slices and peel, if desired. Serve with toasted French bread slices.

Makes 1-1/2 cups.

Substitute light Neufchatel cheese for cream cheese.

Prepare cream cheese mixture as directed. Press mixture into 2-cup mold or bowl lined with plastic wrap. Continue as directed.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana