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Chef Franklin Dye's Almond Pinecone Cheese Ball
Almond Pinecone Cheese Ball
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (7 oz.)Mexican Style Finely Shredded Four Cheese
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. canned chopped green chiles
1/3 cup Sliced Almonds, toasted RITZ Crackers
PROCESS first 3 ingredients in food processor until blended. Stir in chiles.
SHAPE into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. 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.