Vegetable Pate
A savory vegetable pate with creamy cheese, fresh vegetables, and bold spices, perfect as an appetizer or party spread for cheese lovers and veggie enthusiasts.
Ingredients
- 2 (8 oz.) packages Neufchatel cheese, softened ⓘ
- 4 eggs ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. paprika ⓘ
- 1 c. shredded sharp Cheddar cheese ⓘ
- 1/2 c. finely chopped carrots ⓘ
- 1 c. chopped tomato ⓘ
- 2 tsp. parsley flakes ⓘ
- 3/4 c. fat-free sour cream
- 2 Tbsp. all-purpose flour ⓘ
- 2 cloves garlic, minced ⓘ
- 1 tsp. chili powder ⓘ
- 1/2 tsp. ground black pepper ⓘ
- 1/4 tsp. hot pepper sauce ⓘ
- 1/2 c. finely chopped broccoli ⓘ
- 1/4 c. finely chopped green onion ⓘ
- crackers or bread to serve ⓘ
Instructions
- Preheat oven to 375°F.
- In a large bowl, mix Neufchatel cheese, sour cream, and flour together using an electric mixer.
- Add eggs one at a time, beating well after each addition.
- Add garlic, lemon juice, salt, paprika, chili powder, black pepper, and hot pepper sauce; stir until well blended.
- Fold in shredded Cheddar cheese, chopped broccoli, carrots, and green onions.
- Pour the mixture into a greased 9-inch spring-form pan.
- Bake for 35 to 45 minutes or until set in the center.
- Cool completely on a wire rack.
- Remove sides of the pan.
- Cover and refrigerate until well chilled.
Tips & Substitutions
For a creamier texture, consider substituting the Neufchatel cheese with cream cheese. If you prefer a spicier kick, add more hot pepper sauce or diced jalapeños. You can also include other vegetables like finely chopped bell peppers or spinach for added flavor and nutrition. Ensure all ingredients are at room temperature for easier mixing.
Serving Suggestions
Serve the vegetable pate as an appetizer with a side of assorted crackers or sliced bread. It pairs beautifully with a fresh salad or as part of a vegetarian platter. For a delightful contrast, consider serving it alongside the Delicious Cool Salad or with fresh vegetable sticks for dipping.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place slices in the microwave for 30-60 seconds or until warmed through, being careful not to overheat as it may become rubbery. This dish is best served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Pate contains roughly 450 calories, with 15g protein, 48g carbohydrates, and 25g fat. It is an excellent source of vitamin A (80% of the Daily Value), iron (32% of the Daily Value), and protein (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 919mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this vegetable pate ahead of time?
Yes, this vegetable pate can be made a day in advance. After baking and cooling, refrigerate it covered until you're ready to serve. This allows the flavors to meld together, enhancing the taste. Just remember to let it sit at room temperature for a few minutes before slicing.
What can I use instead of Neufchatel cheese?
If you can't find Neufchatel cheese, cream cheese is a great substitute. You can also try ricotta cheese for a lighter option, or a dairy-free cream cheese alternative for a vegan version. Just make sure it is softened to ensure smooth mixing with the other ingredients.
How can I customize the flavor of this pate?
You can customize the flavor by adding herbs like dill or chives, or incorporating spices such as cumin or oregano. For a smoky flavor, try adding smoked paprika. Additionally, mixing in sun-dried tomatoes or olives can provide an extra layer of taste to the pate.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).