PINECONE CHEESE BALL

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Pinecone Cheese Ball image

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

Provided by Jaime in Winnipeg

Categories     Spreads

Time 3h

Yield 1 cheese ball, 16 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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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