This lovely molded spread, is nice to serve with fresh vegetables. It is the essence of simplicity to prepare, can be prepared in advance and is really quite versatile. Serve it with fresh vegetables or with soda crackers, black bread or miniature bagels. Entire dish can be prepared I day earlier and stored in the refrigerator.
1 package (8 ounces) low-fat cream cheese, at room temperature
2 tablespoons lemon juice
3 tablespoons chopped chives
1/4 teaspoon dried dill weed
In a mixer, beat cream cheese until light and fluffy. Beat in lemon juice, chives and dill weed.
Lay a piece of plastic wrap (twice the length of the mold) into a lovely 2-cup mold. (One without a hole in the center. This will enable you to remove the pate without any fuss at all.)
Place cheese mixture into lined mold and press it down to conform to the shape of the design. Cover mold with the overlapping plastic wrap and refrigerate until serving time.
To serve, remove overlapping plastic wrap, invert mold on a beautiful serving platter and carefully peel off the plastic wrap. Decorate platter with lots of parsley, cherry tomatoes and lemon slices. Serve with vegetables, soda crackers or thin slices of black pumpernickel. Miniature bagels are also lovely. Yields about 3 cups spread.
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