Appetizer

Pinecone Cheese Spread

average rating

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prep time

20 min

total time

2 hr 20 min

makes

2 cups spread or 16 servings, 2 Tbsp. (30 mL) spread and 6 crackers (20 g) each

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photo by:

kraft

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What You Need

1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened

2 cups Kraft Tex Mex Shredded Cheese

2 Tbsp. Dijon mustard

2 Tbsp. canned chopped green chiles

1/3 cup sliced almonds, toasted

Ritz Crackers

Make It

PROCESS first 3 ingredients in food processor until well blended; spoon into freezer-proof container. Stir in chiles. Freeze 20 min. or until firm enough to handle.

SHAPE into 4-inch oval on sheet of waxed paper. Insert nuts in rows to completely cover cream cheese mixture to resemble pinecone. Transfer to serving plate.

REFRIGERATE 2 hours. Remove from refrigerator 15 min. before serving. Let stand at room temperature to soften slightly. Serve with crackers.

kraft kitchens tips

Make Ahead

Spread can be stored, tightly covered, in refrigerator up to 3 days.

Make it Easy

Shape cheese mixture into ball instead of pinecone shape. Cover with almonds.

Special Extra

Add 1 tsp. hot pepper sauce to ingredients in food processor before processing until well blended.

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rating

It did not form correctly and did not taste as good as thought. I refrigerated and yet still ended up being a blob.
posted by Hockeymom11 | on 1/4/2012

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This Looks so special and isn't hard to make.
posted by a cook | on 12/12/2008

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I made this for a get together, everyone bring something, and it was a hit, they all loved it! Fun trying to put the almonds in, but managed to. Very tasty and was asked by many for the recipe.
posted by suega | on 1/2/2008

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I loved this recipe. I was very proud to serve it because it presented so well and it was very unique. The only thing was next time I won't use the jarred chilis because I don't like them, however, I make consider free ones. But it put together so easy and looked great. Can't wait to try it lying down with evergreens as another reader suggested. Terrific. thanks, Betsy
posted by a cook | on 10/21/2007

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This was an easy wow. Guests were so impressed, they suggested I sell these for profit!
posted by a cook | on 10/5/2007

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turned out good, just a bit to spicey
posted by a cook | on 4/28/2007

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Fabulous! mine worked perfectly. However, the store did not have any canned peppers, so I chopped up a tiny bit of hot habenero pepper instead. The cheese was firm and moldable within a short time, and it had just enough zip. Looked and tasted great!
posted by a cook | on 12/9/2006

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Cheeseball was really "mushy" even after freezing it for 20 minutes. Hard to manipulate into a pinecone shape.
posted by rayna.becker | on 12/24/2005

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This pinecone looks fantastic with some ever green branches on the plate with a few cranberries.I usually lay the pinecone on its side and shape into slimmer longer pinecone, the greenery really decorates the plate nicely.
posted by ccadogan | on 12/2/2005

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posted by shorty_spice | on 11/30/2005