Total Time
Prep 30 mins
Cook 2 hrs 30 mins

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

Ingredients Nutrition

  • 250 g package cream cheese, softened (light works fine)
  • 473.18 ml shredded cheddar cheese (the recipe calls for tex mex cheese, but I used medium cheddar, and I'm sure swiss would work well,)
  • 29.58 ml Dijon mustard
  • 29.58 ml chopped canned green chilies
  • 78.07 ml 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.
Most Helpful

I made two of these for an outdoor-themed wedding reception. One with Pepper Jack cheese and one with Cheddar (omitting the chilis for that one). They were a HUGE hit!! :) Easy to make ahead of time and very yummy! The only thing is that I thought they were going to be bigger. Thanks for sharing.

dicentra August 20, 2006

This is soo very good!! Wasn't too spicy either...just right for me. I used whole almonds, because the sliced weren't pretty. Thanks, Jaime, it's a keeper!

Caroline Cooks September 16, 2005