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Cheese Spread Pinecone

 Cheese Spread Pinecone
folks quickly cluster around this outdoorsy appetizer from Cindy Harrington of Euless, Texas. She turned her super cheese spread into a pinecone—using slice almonds, dill sprigs and a cinnamon stick!
28 ServingsPrep: 20 min. + chilling

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup milk
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons dried minced onion
  • 1/4 teaspoon cayenne pepper
  • 2/3 cup sliced almonds, toasted
  • 1 cinnamon stick
  • Fresh dill sprigs
  • Breadsticks, crackers and/or raw vegetables

Directions

  • In a large bowl, beat cream cheese and milk until smooth. Add the
  • feta, mozzarella, onion and cayenne ; mix well. Cover and
  • refrigerate for 2 hours or until firm.
  • On a serving platter, form cheese mixture into a pinecone shape.
  • Beginning at the narrow end, arrange almonds in overlapping rows.
  • Add cinnamon stick and dill for the stem and pine needles. Serve
  • with breadsticks, crackers and/or vegetables. Yield: 3-1/2 cups.
Nutritional Facts: 1 serving (2 tablespoons) equals 64 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 83 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

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Cheese Spread Pinecone (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer