| 2 pkt (8 oz) cream cheese, softened | | 2 jar (5 oz) process cheese spread with pimientos | | 12 lb Blue cheese, crumbled | | 1/4 cup Minced green onion | | 1/2 tsp Worcestershire sauce | | 2 cup Blue Diamond blanched whole almonds, toasted | | Pine sprigs, for garnish | | Crackers |
| | In a large bowl, with mixer at medium speed, beat cream cheese , cheese spread with pimiento and blue cheese until smooth. With a spoon, stir in green onions and Worcestershire sauce . Cover and refrigerate about 1 hour. | | On a work surface, with hands, shape cheese mixture into the shape of a large pinecone. Arrange on a wooden board. Beginning at the narrow end of the pinecone, carefully press almonds about 1/4 inch deep into cheese mixture in rows, making sure that the pointed end of each almond extends at a slight angle. Continue pressing almonds into cheese mixture in rows, with rows slightly overlapping, until all of the cheese is covered. Garnish with pine sprigs. Serve with crackers. |
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