|
|
Category |
|
Appetizers
|
Sub
Category |
|
None
|
Servings |
|
16-2 tbsp. each
|
Preptime |
|
2 hr. 35 min.
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 pkg. (8 oz) Philadelphia Cream Cheese, softened
|
|
2 cups Kraft 2% Milk Shredded Reduced Fat Cheddar Jack Mexican Cheese
|
|
2 tbsp. Grey Poupon Dijon Mustard
|
|
2 tbsp. chopped canned green chiles
|
|
1/3 cup Planters sliced Almonds, toasted
|
|
Ritz Crackers
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Place cream cheese, shredded cheese and mustard in food processor or blender container; cover. Process until well blended. Stir in chiles.
|
|
|
Place on sheet of wax paper; shape into 4-in. oval to resemble a pinecone. Insert almonds in rows to completely cover cream cheese mixture. Cover.
|
|
|
Refrigerate at least 2 hr. or until firm. Let stand at room temperature for 15 mins. before serving. Serve with crackers.
|
|
|
|
|
Originally Submitted
12/30/2009
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Pinecone Cheese Spread recipe to your own private DesktopCookbook.
|