Pinecone Cheese Ball
photo by dicentra
- Ready In:
- 3hrs
- Ingredients:
- 5
- Yields:
-
1 cheese ball
- Serves:
- 16
ingredients
- 1 (250 g) package cream cheese, softened (light works fine)
- 2 cups shredded cheddar cheese (the recipe calls for tex mex cheese, but I used medium cheddar, and I'm sure swiss would work well,)
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped canned green chilies
- 1⁄3 cup sliced almonds, toasted
directions
- Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
- Stir in green chilies.
- Place in freezer for 20 minutes so that it is easier to handle and shape.
- Remove from freezer and place on wax paper.
- Shape into what resembles a pinecone.
- Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
- Cover and refrigerate for at least 2 hours.
- Let the cheese ball stand at room temperature for 15 minutes before serving.
- Serve with crackers.
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RECIPE SUBMITTED BY
I've been married to my wonderful husband, Jarrod, for 8 1/2 years, and we have two handsome sons, ages 6 and 5 years, and three beautiful daughters, 3 years, 2 years and 3 months old. I'm a homeschooling stay-at-home Mom and proud of it, and my favourite hobbies are scrapbooking, reading, games (especially word games like scrabble and boggle, and Settlers of Catan), and jigsaw puzzles. My favourite cookbook is the Kraft What's Cooking magazine. I always go through and make a list of the recipes that I have to try.