Wisconsin Pâté

A Northwoods Delicacy

This Wisconsin Pâté recipe was developed by a delicious accident. Using Underwood Roast Beef Spread, cream cheese, horseradish and a few other ingredients a delicious cracker spread is made. This recipe is the best if made a day in advance but can be eaten right away in a pinch. This spread pairs well with triscuit crackers and served with capers and finely diced shallots on the side to top the crackers and spread with.

There is a full, printable recipe card at the end of this post. You can hit the print button under the picture of the recipe. This will have the recipe come up condensed on one single page with no ads. You can screen shot this or print it. You can also hit the Pinterest button on the top of the recipe card to save this recipe to your Pinterest page. If you would like to follow me on Pinterest, you can find me there as The Tipsy Housewife.

Before the recipe card, I have a few paragraphs and photos showing some of the things that I used in this recipe. This may help you to identify unfamiliar items in the store when you are shopping for ingredients. You are welcome to make ingredient substitutes in most of my recipes without it having much affect on the taste and quality. I simply show the ingredients I use.

Underwood Roast Beef Spread

I am a big fan of this Underwood Roast Beef Spread ever since I discovered a recipe using the same brand of chicken spread for this Chicken Spread I make. The flavor is so delicious and the texture is perfect for dips and spreads. This is also well seasoned so you do not have to do a lot to doctor this up. I find this spread easily at lots of stores and it is also available on Amazon if you cannot find it in a store. I bought mine at Menards lol!

What If I Can’t Find The Spread?

I highly recommend using the spread for flavor and texture. If you are really struggling to find it and don’t want to order it from Amazon, you can use a package of Budding Roast beef, add it to a food processor and blend it into a fine crumble. I would also add a tablespoon of pickle juice to the dip if you are not using the Underwood Spread.

Simple Ingredients

This recipe for Wisconsin Pâté uses fairly simple ingredients in addition to the roast beef spread. The combination of cream cheese, Worcestershire and horseradish are great together with the beef. I include measurements for the Worcestershire and the Horseradish, but you are welcome to adjust it to your preference.

Cheese Spread

Since we live part time right over the Northernmost border of Wisconsin, we often have many kinds of spreadable Wisconsin cheese in our fridge. You can use any brand of spreadable cheese that you wish. I see many kinds in all grocery stores and they are usually in the gourmet cheese section and refrigerated.

I like to use a really sharp cheddar, but you can also use a horseradish cheese or any flavor you prefer. There wouldn’t be a bad flavor. Although I really enjoyed the beef and cheddar flavor.

Yield: 10 to 12 Servings

Wisconsin Pâté

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This Wisconsin Pâté recipe was developed by a delicious accident. Using Underwood Roast Beef Spread, cream cheese, horseradish and a few other ingredients a delicious cracker spread is made. This recipe tastes best if made a day in advance but can be eaten right away in a pinch. This spread pairs well with triscuit crackers.

Ingredients

• 1 (4.25 ounce) can of Underwood Roast Beef Spread (you can use two if you want it more meaty) *picture of this product in the post
• 1 8 ounce brick of cream cheese, softened
• 1/4 cup of spreadable cheddar cheese like Merkts (pictured in post)
• 1 tablespoon of Horseradish (you can use more if you want)
• 1 tablespoon of Worcestershire Sauce
• 6 green onions, sliced thin, both the white and green parts
• 1/2 teaspoon of pepper (use less if you think this is too much)
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• salt to taste
• dried parsley for garnish
• capers and finely sliced shallots for and optional topping

Instructions

1. Soften your cream cheese and add it to a bowl or stand mixer. Whip on high with the mixer or a hand blender until the cream cheese is light and fluffy. Then add your cheddar cheese, and whipe again on high.
2. Finely slice your green onions, both the white and green parts and add to the cream cheese.
3. Add the can of roast beef spread, the Worcestershire, the horseradish, onion and garlic powders, pepper and salt.
4. Mix well until combined, taste and add more salt or other seasonings if you wish.
5. Add to a bowl and refrigerate overnight or minimum 4 hours.
6. When ready to serve, let sit out for about 30 minutes before serving so that it is spreadable. Sprinkle some dried parsley on top. Serve with triscuit crackers, capers or finely sliced shallots to top the crackers and spread with.

Another Great Appetizer

If you are looking for another delicious appetizer, I have shared the recipe card for my Best Ever Tomato Bruschetta below as well. I love this recipe so much and I think it is perfect any time of year.

Yield: 15 to 20 Bites

Best Ever Tomato Bruschetta

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This recipe for the Best Ever Tomato Bruschetta will be the easiest and delicious recipe you have ever made. Grape, tomatoes, shallots, fresh basil, fresh mozzarella, my favorite garlic dressing plus a few pantry staples yields the best tasting tomato topping that is the perfect bite every time. You can serve this on slices of toasty bread, as a topping to chicken and you can also serve this tossed with your favorite pasta. I always get compliments when I make this recipe.

Ingredients

• 1 10.5 ounce container of Grape Tomatoes, I like using the "Glorys" from Nature's Sweet Brand (there is a picture of these in my post outside of this recipe card)
• 8 ounces of Fresh Mozzarella
• 1 12.5 ounce bottle of Garlic Expressions Dressing, or your favorite Garlic Vinaigrette (picture of the one I use in the post)
• 0.5 ounce ounce package of Fresh Basil
• 2 smaller sized shallots
• 1 teaspoon of sugar
• 1/4 teaspoon of black pepper
• 1 tablespoon of Spanish (green) Olive Juice
• 15 to 20 baguette or bread slices that are about 3 inches around in size.
• 1 tablespoon of mayonaisse

Instructions

1. Cut your grape tomatoes VERY small, this is key. I cut each grape tomato into sixths. If they are very small, I do fourths. Add to a medium sized bowl, then sprinkle with the sugar.
2. VERY finely dice your shallots. I also sometimes grate them into the tomatoes. Add them to your tomatoes.
3. Finely mince your basil leaves after removing them from the stems. You want to have them minced very small, add to the tomatoes and shallots.
4. Add your black pepper and olive juice and give this all a good stir.
5. Dice your fresh mozzarella into small pieces, about the same size as the tomatoes.
6. Add the fresh mozzarella to the tomatoes, add in the entire bottle of the garlic expressions dressing, stir this all well. cover and let this sit in the fridge for about 2 hours.
7. About an hour before serving, let this sit out on the counter and come to room temperature. *If you want to make this ahead of time the tomato mixture can hang in the fridge for 24 hours. Do not add the mozzarella until about 2 hours before serving or the mozzarella will start to "cure" and harden.
8. When ready to serve, brush both sides of the bread slices with mayo, then toast up in a skillet quickly until they are golden brown.
9. You can top the bread slices with the tomato bruschetta mixture and serve or you can leave it separate and let people DIY.
10. When the tomatoes are all gone the liquid left makes a great salad dressing.

**any questions about the products are in the post before the recipe card WITH pictures and links if needed.