Wisconsin Pâté

A Savory Northwoods Beef and Cheese Spread

Wisconsin Pâté is a creamy, savory beef and cheese spread made with Underwood Roast Beef Spread, cream cheese, sharp cheddar cheese spread, horseradish, Worcestershire sauce, green onions, and a few simple seasonings.

This recipe came about as one of those delicious accidents where I started combining a few things I already had on hand and ended up with something I knew I would make again.

Despite the fancy name, there is absolutely nothing fussy about this recipe. It is basically a really good old-fashioned cracker spread with lots of beefy, cheesy flavor, and just enough horseradish and Worcestershire to give it some zip.

I especially love making this when we are up North. There is something about a bowl of cheese spread, crackers, and a cocktail that just feels very Wisconsin to me.

The best part is that Wisconsin Pâté actually gets better when you make it ahead of time. I recommend refrigerating it overnight so all those savory flavors have time to come together.

Serve it with Triscuit crackers and put out little bowls of capers and finely diced shallots for topping. It makes a great holiday appetizer, football snack, cocktail-hour spread, or easy addition to a snack board.

Before You Jump To The Recipe

If you have a minute before heading down to the recipe card, these are a few things you may want to check out first:

What Is Wisconsin Pâté?

Finding The Roast Beef Spread + An Easy Substitute

Why This Is Better Made A Day Ahead

What To Serve With Wisconsin Pâté

How To Make It For A Party

What Is Wisconsin Pâté?

Let me start by saying that I am using the word pâté somewhat loosely here.

Traditional pâté is usually made from finely ground meat and is often made with liver. This recipe is my Midwestern cracker-spread version made with canned roast beef spread and two kinds of cheese.

The texture is smooth, rich, and spreadable, which is where the pâté inspiration comes in.

If the word pâté scares someone at your party, you can absolutely tell them it is a beef and cheddar cheese spread and watch them suddenly become much more interested.

The Ingredient That Makes This Recipe

The ingredient that gives Wisconsin Pâté its distinctive flavor and texture is Underwood Roast Beef Spread.

I originally became a fan of the Underwood spreads after using their chicken version in my Chicken Spread recipe.

The roast beef spread is already finely ground and seasoned, which makes it perfect for something like this. You get concentrated beef flavor without having to cook or grind any meat yourself.

I have found the roast beef spread at quite a few different stores. I even bought mine at Menards, which still makes me laugh. If you have never used it before, the photo below will help you know exactly what you are looking for.

What If I Can’t Find The Spread?

I highly recommend using the Underwood spread because it gives this recipe the flavor and texture I like best, but you can still make Wisconsin Pâté if you cannot find it.

Use one package of thinly sliced deli-style roast beef, such as Buddig, and pulse it in a food processor until it is very finely chopped.

Do not process it until it becomes completely pasty. You just want very tiny pieces that will blend easily into the cream cheese.

When I use this substitute, I would also add approximately 1 tablespoon of pickle juice. The little bit of acidity helps replace some of the tang you get from the canned beef spread.

You may need a little additional salt when using deli beef, so taste the finished spread before seasoning.

Simple Ingredients With Big Flavor

The rest of the ingredients for Wisconsin Pâté are fairly simple, which is one of the reasons I love this recipe.

Cream cheese creates the rich, creamy base while Worcestershire sauce and prepared horseradish add a lot of flavor without requiring a long list of seasonings.

For the best texture, I recommend using an 8-ounce brick of full-fat cream cheese rather than whipped cream cheese from a tub.

Let the cream cheese soften before mixing. This makes it much easier to whip until light and fluffy and helps the beef and cheddar distribute evenly throughout the spread.

If you forget to take your cream cheese out ahead of time, cut it into small cubes and let those sit at room temperature. Smaller pieces soften much faster than the whole brick.

Horseradish + Worcestershire

These two ingredients are what keep this spread from tasting like nothing more than cream cheese and beef.

The Worcestershire adds that deep savory flavor while the horseradish gives the pâté a little sharpness.

My recipe calls for one tablespoon of each, but this is absolutely an area where you can adjust the recipe to your taste.

If you are nervous about horseradish, start with less. You can always add more after tasting.

If you love horseradish, use a horseradish cheddar cheese spread AND add the prepared horseradish. That version will have a little extra kick.

The Wisconsin Cheese Component

Since we spend so much time right over the northern Wisconsin border, there is usually some sort of spreadable Wisconsin cheese in our refrigerator.

I am fairly certain this is a legal requirement.

For this recipe, I like a sharp cheddar cheese spread because that stronger cheddar flavor stands up nicely to the beef.

A cheese spread such as Merkts works perfectly, but you do not need to use one particular brand. Look in the refrigerated specialty or gourmet cheese section of your grocery store.

You can also experiment with sharp cheddar cheese spread, horseradish cheddar, port wine cheese spread, beer cheese spread, or smoked cheddar.

Each one will change the flavor slightly, but that is part of the fun of this recipe.

Slice The Green Onions Very Fine

Use both the white and green portions of the green onions, but slice them as thinly as possible.

You want that fresh onion flavor distributed throughout the spread without biting into big pieces of raw onion.

This is also one of the reasons Wisconsin Pâté tastes so much better after it rests. The green onion, Worcestershire, horseradish, garlic, and beef flavors gradually work their way through the cream cheese.

Why Wisconsin Pâté Is Better The Next Day

You technically can eat this immediately after making it.

I know this because obviously I have.

But if you have the time, make it the day before you plan to serve it.

Four hours in the refrigerator is good. Overnight is even better.

The beef, onions, horseradish, Worcestershire, and seasonings flavor the cream cheese as everything rests, and the difference is noticeable.

This also makes Wisconsin Pâté a fantastic party appetizer because there is nothing you have to assemble at the last minute.

What To Serve With Wisconsin Pâté

My favorite cracker for this is a Triscuit because it is sturdy enough for a thick spread and has that salty, wheaty flavor that goes perfectly with the beef and cheese.

Triscuits aren’t your only option. You can also serve this with rye crackers, Club crackers, butter crackers, pretzel crisps, toasted cocktail rye bread, crostini, celery sticks, or mini sweet peppers.

I also like putting capers and very finely diced shallots on the side.

Spread the pâté on a cracker and add a couple of capers or a tiny spoonful of shallot. That salty, briny bite is especially good against the rich beef and cheese.

Turn It Into A Wisconsin Snack Board

This would be really fun as the center of a Wisconsin-inspired snack board.

Put the bowl of pâté in the middle and surround it with crackers, pretzels, pickles, Wisconsin cheese cubes, summer sausage, radishes, celery, capers, and little dishes of mustard.

It would be perfect for football Sunday, cocktail hour at the lake, a holiday appetizer table, or one of those nights when appetizers ARE dinner.

Make It For The Holidays

Wisconsin Pâté is especially useful around Thanksgiving and Christmas because it is an appetizer you can completely finish ahead of time.

Make it a day or even two days before your gathering, cover it tightly, and keep it refrigerated.

On the day you are serving it, take it out approximately 20 to 30 minutes before your guests arrive. The cream cheese will soften slightly and become much easier to spread.

Add your parsley garnish right before serving and surround the bowl with crackers.

No oven space required.

That alone is a gift during the holidays.

How Long Does Wisconsin Pâté Keep?

Store Wisconsin Pâté covered in the refrigerator.

For best quality, I like to eat it within 3 to 4 days.

If it has been sitting out for a party, don’t leave it at room temperature indefinitely. Because this is a dairy-based spread, return it to the refrigerator when everyone is finished snacking.

I do not recommend freezing this recipe. Cream cheese can become grainy or watery after freezing and thawing, and this spread is so easy to make ahead that freezing really isn’t necessary.

Frequently Asked Questions

Is Wisconsin Pâté actually pâté?

Not in the traditional French sense. This is my fun name for a creamy Midwestern beef and cheese spread. It has the rich, spreadable texture of pâté but uses canned roast beef spread rather than liver.

Can I make Wisconsin Pâté ahead of time?

Yes, and I recommend it. Make it at least four hours ahead, but overnight is ideal because the flavors continue to develop as the spread rests.

Can I use two cans of roast beef spread?

Absolutely. If you want a meatier, more intensely beef-flavored spread, use two cans. The texture will also be slightly firmer.

Can I leave out the horseradish?

Yes. You can reduce it or omit it completely, although I think a little horseradish helps balance the richness of the cheese.

What cheese spread works best?

Sharp cheddar is my favorite, but beer cheese, horseradish cheddar, smoked cheddar, or another refrigerated cheese spread will work.

What crackers are best?

Triscuits are my favorite because they are sturdy enough for the thick spread. Rye crackers, pretzel crisps, butter crackers, and cocktail rye are also great.

Can I make this without a mixer?

Yes. A hand mixer or stand mixer makes the spread especially fluffy, but you can mix it by hand as long as your cream cheese is very soft.

More Easy Appetizers To Try

If you are putting together a party spread, holiday appetizer table, or football Sunday menu, here are a few more recipes that would be great alongside Wisconsin Pâté. Just click each image to get the recipe.