Reviewed: Feb. 13, 2009

Delicious. I doubled the cream cheese and it still had a great flavor. The worstechire sauce is the secret flavor here. Thank you.

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Reviewer:

Suanne

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Reviewed: Dec. 29, 2008

Delish and Easy! The mixture firms up a lot in the refrigerator. To make sure it held its shape I used a loaf-pan lined with waxed paper. I was a littl worried when I first but when I pulled it out of the pan, positioned it on a platter with some crackers, it looked fantastic! I always thought pate was really difficult to make... until I came across this recipe!!! Thanks for making me look good!

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Reviewer:

Kelly M

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Jan. 21, 2008

Had this for Christmas appetizers. It was gone in no time.

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Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 24, 2004

This was really good, I made it at work today and a coworker and i ate it on fresh sourdough bread, toasted. I didnt have chili powder on hand, so I skipped that. Definately something I would make again.

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