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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (34g) Recipe makes 16 servings |
||
| Calories 124 | ||
| Calories from Fat 100 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.2g | 17% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 155mg | 6% | |
| Potassium 53mg | 1% | |
| Total Carbohydrate 1.2g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.3g | ||
| Protein 5.2g | 10% | |
Menus using this recipe:
Pinecone Cheese Ball
SERVES 16 , 1 cheese ball
Ingredients
-
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
Directions
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.
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- Course > Appetizers > Spreads
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Gifts
- Dietary > High in... > High Calcium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: dicentra
On Aug 20, 2006
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.
From: Caroline Cooks
On Sep 16, 2005
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!
From: * Pamela *
On Nov 15, 2004
This was awesome! Jaime came to my house for a "Chick Night" and brought this great snack. It looked so pretty you didn't want to cut into it to try it. This had a great flavour and was not spicy, despite the chilies (trust me~I'm a wimp!)Thanks for posting this Jaime, Congrats on your first posted recipe
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