Pinecone Cheese Ball

READY IN: 3hrs
Recipe by Jaime in Winnipeg

I found this recipe in Kraft's 'What's Cooking' magazine. It is very impressive looking, so I decided I had to try it.

Top Review by AuntieCinderella

it was fun to make

Ingredients Nutrition

  • 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
  • 13 cup sliced almonds, toasted


  1. Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
  2. Stir in green chilies.
  3. Place in freezer for 20 minutes so that it is easier to handle and shape.
  4. Remove from freezer and place on wax paper.
  5. Shape into what resembles a pinecone.
  6. Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
  7. Cover and refrigerate for at least 2 hours.
  8. Let the cheese ball stand at room temperature for 15 minutes before serving.
  9. Serve with crackers.

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