FOUR CHEESE PATE
Ingredients:
1 8oz. pkg cream cheese, softened
1 4 1/2oz pkg camembert cheese, softened
2 tblsp milk
1 4oz pkg crumbled blue cheese, softened
2 tblsp sour cream
4 ozs shredded Swiss cheese, softened
3/4 cup chopped pecans, toasted
Garnish: pecan halves
2 8oz pkgs cream cheese, softened
serve with red and green apple wedges
crackers (Carr's brand are the best)

Directions:

Line a 9-inch pie plate with plastic wrap; set aside.
Combine first three ingredients (1 pkg cream cheese, milk and sour cream) in a small
mixing bowl; beat at medium speed of an electric mixer until smooth. Spread into pie plate; sprinkle with chopped pecans.
Combine 2 pkgs cream cheese, camembert cheese (including rind), blue cheese and swiss cheese in a mixing bowl; beat at medium speed until smooth. Spoon into
pieplate over pecans, and spread to edge. Cover with plastic wrap. Can be chilled
up to one week. To serve, invert onto serving plate; carefully peel away plastic
wrap. Garnish with pecan halves. Serve with apple wedges, crackers or other veges.


This is a very rich and delicious dip. You can substitute low fat cheeses if you wish.
I serve this at the holidays, while we're watching 'It's A Wonderful Life". It's yummy!

RUTH GRAY (Helen Roche's aunt)