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Almond Cheese Pinecone

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Appetizer Spreads


  • 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


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 <>" <> on Nov 1, 1997