This recipe was given to me by a very special friend, Linda Maggio, who has since passed on. She would serve this at Christmastime on a platter, shaped into two pine cones. She would leave the almonds whole and strategically place them into the cream cheese in layers, to resemble pine cones. Then she would place a sprig of artificial evergreens on top. It was very festive and I’ll never forget Linda and her artistic dishes. However, I found the decorating to be very time consuming, so I form mine into a ball, chop the almonds and roll the cheese ball into the almonds. It’s just as tasty and fits onto a smaller dish.
This delicious cheese ball is a perfect appetizer for any get together . It can be prepared the night before or at least 5 hours before serving.
Almond Cheese Ball
12
servingsIngredients
1 ¼ cup whole almonds (toast at 300 degrees for 15 minutes & cool)
8 ounces cream cheese, softened
½ cup mayonnaise
4 slices crisply cooked bacon, crumbled
1 Tablespoon chopped green onions
1 teaspoon dill weed
1/8 teaspoon pepper
Directions
- Toast the almonds on a cookie sheet for 15 minutes at 300 degrees and then let them cool thoroughly.
Chop the cooled almonds and set on a plate.
Combine cream cheese with mayonnaise and mix well. Add bacon, onions, dill and pepper. Mix well.
Form the cream cheese into the shape of a large ball. Refrigerate for 15 minutes.
Remove from the refrigerator and roll the ball into the chopped almonds
Cover in plastic wrap and refrigerate overnight or for a minimum of 5 hours.
Remove from refrigerator 30 minutes before serving. Serve with crackers.
Notes
- If you want to make the recipe into pine cones as Linda did, here are the instructions. Just leave the almonds whole. Form cheese into shapes of 2 pine cones (looks like upside down tear drops) on serving platter. Beginning at pointed end, press almonds at slight angles into cream cheese mixture in rows, overlapping, until covered. Garnish with artificial pine sprigs. Serve with crackers.
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