Pinecone Cheese Ball

READY IN: 3hrs
SERVES: 16
UNITS: US

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
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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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