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–+ servings
The pate is being eaten. A cracker is spread with pate and being held by the platter with a spreading knife beside it.

Easy Avocado Pistachio Pate

Avocado, cream cheese and feta combine with spring onions, lemon and pistachio nuts to bring this Avocado Pistachio Pate to life. The perfect snack to make when avocados are in season. It is creamy, delicious and made in under 10 minutes. All the ingredients are simply blended together in a food processor. Serve this pate on its own with crackers or as part of a grazing platter alongside other snack items like smoked salmon, prawns, tomatoes, for effortless entertaining.
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Prep Time: 10 minutes
Course: Appetizer, Nibbles, Snack
Cuisine: Australian, New Zealand
Keyword: avocado, avocado dip, avocado pistachio dip, avocado pistachio pate, avocado recipes, dip recipe, nibbles, snack
Servings: 12
Calories: 94kcal
Author: Katrina | Katy's Food Finds

Equipment

  • food processor
  • 2 small bowls or moulds (1 cup capacity) - this recipe makes two cups

Ingredients

  • 1.5 c mashed avocado (approximately 3 avocados)
  • 100 g cream cheese room temperature
  • 25 g feta cheese
  • 1 c chopped spring onions white and green parts (approx 4 spring onions)
  • 2 tsp lemon or lime juice
  • 1/4 tsp chilli powder
  • 4 tbsp finely chopped pistachios unsalted
  • salt and pepper to season
  • extra spring onions for garnishing finely chopped
Metric - US Customary

Instructions

  • Line two bowls or moulds with a piece of cling wrap allowing an overhang.
  • Add the first six ingredients (avocado, cream cheese, feta, spring onions, juice and chilli powder) to the bowl of a food processor and blend until avocado is smooth. Season to taste with salt and pepper and add more lemon juice if required (the acidity of lemons can vary, so you may need a little more juice).
  • Sprinkle 1-2 tablespoons of chopped pistachios into each bowl/mould to cover the bottom. Reserve a few of the nuts for garnishing.
  • Carefully spoon the avocado mixture over the nuts and fill each bowl/mould. Smooth out the top and cover each mould with the cling wrap overhang. Refrigerate for at least 4 hours or until set (see note 1). This can be made a day ahead and refrigerated overnight.
  • Unwrap moulds and invert onto a serving plate. Garnish with remaining pistachios and extra finely chopped spring onions (optional) scattered around the plate. Serve with crackers or as part of a grazing platter. See notes for suggestions.

Notes

Note 1: If you are making this in one large mould, it will take longer to set.
If you are not a fan of feta, just add 25g more of cream cheese.
Serving Suggestions:
Serve with crackers, crostini or toasted pita bread triangles. My mother often puts out potato crisps and barbecue flavoured rice crackers for the children.
Can also be served as part of a grazing platter or board with other items such as cold or hot smoked salmon, prawns, tomatoes or crudities.
Leftover pate is delicious served on toast just like smashed avocado.

Nutrition

Calories: 94kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 53mg | Potassium: 169mg | Fiber: 2g | Sugar: 1g | Vitamin A: 236IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!