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Four-Cheese Pate



  • 24 ounces cream cheese, softened, divided
  • 2 tablespoons milk
  • 2 tablespoons sour cream
  • 3/4 cup chopped pecans
  • 4 ounces Brie or Camembert, rind removed, softened
  • 1 cup shredded Swiss cheese
  • 4 ounces crumbled blue cheese
  • 2 cups pecan halves
  • Red and green apple slices
  • Crackers


  1. In a mixing bowl, beat one package of cream cheese with milk and sour cream until smooth. Spread into a 9-inch pie plate lined with plastic wrap. Sprinkle with chopped pecans.
  2. In a mixing bowl, beat Brie, Swiss, blue cheese and remaining cream cheese until thoroughly combined. Gently spread over chopped pecans, smoothing the top to form a flat surface. Cover and chill overnight or up to 3 to 4 days.
  3. Before serving, invert onto a plate and remove plastic wrap. Arrange pecan halves on top.
  4. Serve with apples and/or crackers.

Yield: 16 to 20 servings

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