Chef Franklin Dye's Almond Pinecone Cheese Ball

Published 12/09 2013 03:48PM

Updated 12/09 2013 04:16PM

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. 

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