Pinecone Cheese Ball

1. 1

   Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.

2. 2

   Stir in green chilies.

3. 3

   Place in freezer for 20 minutes so that it is easier to handle and shape.

4. 4

   Remove from freezer and place on wax paper.

5. 5

   Shape into what resembles a pinecone.

6. 6

   Stick the almonds into the cheese ball in rows that completely cover the cheese ball.

7. 7

   Cover and refrigerate for at least 2 hours.

8. 8

   Let the cheese ball stand at room temperature for 15 minutes before serving.

9. 9

   Serve with crackers.

No additional tips available.