| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Spreads | 25 | Servings | |
INGREDIENTS
| 2 | pk | (8 oz) cream cheese; softened |
| 2 | Jars (5 oz) process cheese spread with pimientos | |
| 1/2 | lb | Blue cheese; crumbled |
| 1/4 | c | Minced green onion |
| 1/2 | ts | Worcestershire sauce |
| 2 | c | Blue Diamond® blanched whole almonds, toasted |
| Pine sprigs; for garnish | ||
| Crackers |
INSTRUCTIONS
In a large bowl, with mixer at medium speed, beat cream cheese, cheese spread with pimiento and blue cheese until smooth. With a spoon, stir in green onions and Worcestershire sauce. Cover and refrigerate about 1 hour. On a work surface, with hands, shape cheese mixture into the shape of a large pinecone. Arrange on a wooden board. Beginning at the narrow end of the pinecone, carefully press almonds about 1/4 inch deep into cheese mixture in rows, making sure that the pointed end of each almond extends at a slight angle. Continue pressing almonds into cheese mixture in rows, with rows slightly overlapping, until all of the cheese is covered. Garnish with pine sprigs. Serve with crackers. Recipe by: Favorite Brand Names Recipes Cookbook, 1981 Posted to MC-Recipe Digest V1 #877 by "Crane Walden <cranew@foothill.net>" <cranew@foothill.net> on Nov 1, 1997
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