3 medium avocados, peeled and seeded
3 tbsps. lemon juice
1 lb. cream cheese
1 c. shredded medium cheddar cheese
2 cloves garlic, minced
4 oz. can diced green chilies, drained
1/2 bunch green onions, finely chopped
1-1 1/2 tsps. Worcestershire sauce
1 tsp. salt,
1 tsp. pepper
several drops green food coloring, optional

Garnish:
2 c. mixed nuts, toasted
1/4 c. dried parsley, or 1/2 c. fresh, chopped
2 tbsps. diced pimiento
1 whole tomato, for a tomato rose
In a food processor or blender, blend avocados with lemon juice. Add cream cheese and blend well. Using the pulse button, add cheddar, garlic, chilies, green onions, Worcestershire sauce, salt and pepper. Stir in food coloring, if desired. Shape into a 12" wreath. Sprinkle with nuts and parsley. Use diced pimiento to form berry clumps. Make a tomato rose and place on top of wreath. Refrigerate, covered with plastic wrap directly on wreath.

NOTE: Best served same day, but can be refrigerated one day. This can be frozen before garnishing. Defrost, then garnish. Serve with assorted crackers. Serves 25

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