Forget everything you think you know about pâté! This incredible Patê de Frango, which translates to “chicken pâté.” is not your typical fancy French log. This dish is a creamy, versatile spread that’s perfect for dipping toast or stuffing into sandwiches.

Nariane, from Minas Gerais, Brazil, submitted this unique dish. She says patê de frango reminds her of selling the sandwiches at school before she became a chef. She notes that pâté in Brazil is a creamy dish and that there are no hard and fast rules. Nariane lives by the motto “be creative,” and that’s exactly what makes this recipe so much fun.

First, we’ll divide the garlic and onions into three piles for the salt paste, pressure cooker and sautéing. To make the “wet salt” (Tempero Caseiro), blend garlic, onion, coriander seeds and salt in a food processor. Now, toss the chicken with lime juice, onion, more garlic, spices and the tempero caseiro in your pressure cooker. Cook on high for 10 minutes, then let the pressure release naturally for 5 minutes before shredding the chicken. Sauté the remaining garlic and diced onion with oregano and pepper, then add it to the shredded chicken. Finally, mix in your carrots, corn, and mayo until it’s nice and creamy. Serve it with toast for dipping, and enjoy!

Patê de Frango is not your typical fancy French pâté. It’s a creamy, versatile spread. The key is the salty paste and a creamy mayo. The veggies add pops of sweetness and fried garlic or shallots would be delicious additions. This recipe makes you realize chicken salad, egg salad and tuna salad can all be transformed into fantastic dips and this Patê de Frango is the best “chicken salad” (or dip!) ever.