It's no secret that more avocados are consumed during Super Bowl weekend than at any time of year, and it is in that spirit that I offer up one more avocado appetizer for your football fete. I wish I could remember where this recipe came from.  If it sounds familiar to you please tell me so I can give credit where credit is due.

If you love avocados, but don't want to make guacamole this weekend, try this. It's savory and creamy and perfectly avocado-y:Avocado Pâté with Parsley and Pistachios

Note: Don't wait until the last minute to buy your avocados just in case your market doesn't have ripe ones. Buy them today if you want to make this recipe for Sunday, and if they start to get ripe too quickly, you can pop them in the fridge.

Note: Don't wait until the last minute to buy your avocados just in case your market doesn't have ripe ones. Buy them today if you want to make this recipe for Sunday, and if they start to get ripe too quickly, you can pop them in the fridge.

• Nonstick vegetable cooking spray
• 4 ripe avocados, peeled and pitted
• 2 8-ounce packages of cream cheese, softened
• 2 tablespoons minced shallots
• 2 teaspoons minced garlic
• 2 tablespoons lemon juice, plus more for brushing the pâté
• 2 teaspoons chili powder, or more to taste
• 1/2 teaspoons cumin
• 1/2 teaspoons salt
• 1/4 teaspoons. cayenne pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped, unsalted or salted pistachios
• 1/2 cup pitted ripe olives, for garnish
• 8 to 10 ripe cherry tomatoes, for garnish
• tortilla chips  

1. Line a 6-in rectangular pâté or terrine mold* with three layers of waxed paper cut so that the paper extends 5 inches over both of the long sides of the mold. Do not worry about lining the short ends of the mold with waxed paper. Coat the top sheet of waxed paper generously with vegetable spray.
2. Place th avocados and cream cheese in the bowl of a food processor fitted with the metal blade. process until the mixture is smooth and there are no lumps, about 1-2 minutes. Add the shallots, garlic, 2 tablespoons lemon juice, the teaspoons chili powder, the cumin, salt, and cayenne pepper, and process to blend, about 30 to 60 seconds more. Taste, and if you want a spicier flavor, stir in additional chili powder.  Lastly, stir in parsley and pistachios.
   
3. Fill the mold with avocado mixture and spread the top evenly with a spatula. Cover the top of the mold with plastic wrap (touching the mixture) and refrigerate for at least 6 hours or overnight, until firm.
   
4. Unmold onto a platter. Garnish with olives and tomatoes. Serve with tortilla chips.
   

*I have used other molds, even bowls, and this has turned out fine.