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Ingredients:
| 1/2 | pack (of 225 g) | MAGNOLIA CREAM CHEESE, softened |
| 60 | grams | MAGNOLIA CHEDDAR CHEESE, grated (1/2 cup) |
| 200 | grams | MAGNOLIA QUESO DE BOLA, grated (1 cup) |
| 1/2 | tsp | garlic powder |
| 1/2 | tsp | white pepper |
| 1 | stalk (5 g) | green onion, chopped (1 tbsp) |
| 1 | bundle (10 g) | parsley, chopped (2 tbsp) |
| 1/4 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
Procedure:
1. In a bowl, beat cream cheese until soft and smooth.
2. Add cheeses, garlic powder and white pepper. Mix until smooth and then stir in green onions and parsley.
3. Transfer to ramekins or containers. Set aside.
4. Melt butter in a small saucepan and cook over low heat until slightly brown but not burnt.
5. Strain butter and pour over top of the pate to ‘seal’ the spread.
6. Chill until ready to use.
Makes 1-1/2 cups.
Note/s:
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