Pinecone Cheese Spread

33  Ratings
  • 20 min prep
  • 2 hr 20 min total
  • Makes 2 cups spread or 16 servings, 2 Tbsp. (30 mL) spread and 6 crackers (20 g) each.


Pinecone Cheese Spread Recipe

Ingredients

  • 1 pkg. (250 g) brick light cream cheese, softened
  • 2 cups shredded Tex-Mex cheese blend
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. canned chopped green chiles
  • 1/3 cup sliced almonds, toasted
  •  Ritz Crackers

Instructions

  • Process  first 3 ingredients in food processor until well blended; spoon into freezer-proof container. Stir in chiles. Freeze 20 min. or until firm enough to handle.
  • Shape  into 4-inch oval on sheet of waxed paper. Insert nuts in rows to completely cover cream cheese mixture to resemble pinecone. 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.

Recipe Tips

Make AheadSpread can be stored, tightly covered, in refrigerator up to 3 days.

Make it EasyShape cheese mixture into ball instead of pinecone shape. Cover with almonds.

Special ExtraAdd 1 tsp. hot pepper sauce to ingredients in food processor before processing until well blended.

82931

Nutrition Information

Makes 2 cups spread or 16 servings, 2 Tbsp. (30 mL) spread and 6 crackers (20 g) each.

Nutrition per serving:

  • Calories 190 
  • Total fat 13 g
  • Saturated fat 6 g
  • Cholesterol 20 mg
  • Sodium 410 mg
  • Carbohydrate 14 g
  • Dietary fibre 1 g
  • Sugars 2 g
  • Protein 6 g
  • Vitamin A 6 %DV
  • Vitamin C 0 %DV
  • Calcium 10 %DV
  • Iron 4 %DV

This recipe features: