Almond Pinecones
Try this tasty party favorite that's just in time for the Christmas holidays!
Yield
8 servingsPrep
25 minCook
0 minReady
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cup |
almonds
whole natural |
*
|
| 8 | ounces |
cream cheese
|
|
| ½ | cup |
mayonnaise
|
|
| 5 | slices |
bacon
cooked and crumbled |
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| ½ | teaspoon |
dill weed
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
almonds
whole natural |
*
|
| 231.2 | ml/g |
cream cheese
|
|
| 118 | ml |
mayonnaise
|
|
| 5 | slices |
bacon
cooked and crumbled |
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 2.5 | ml |
dill weed
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Spread almonds in a single layer in shallow pan. Bake at 300F, 15 minutes, stirring often, until almonds just begin to turn color. Combine cream cheese (let soften first) and mayonnaise; mix well. Add bacon, onion, dill and pepper; mix well. Cover and chill overnight. To serve, form cheese mixture into shapes of 2 pinecones on serving platter. Beginning at narrow end, press almonds at slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Garnish with artificial pine sprigs. Serve with crackers. Makes 1½ cups.
