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Directions
| Ingredients | | | 1 1/4 | cup | almonds, whole natural | | | 8 | oz | cream cheese | | | 1/2 | cup | mayonnaise | | | 5 | sl | bacon, cooked and crumbled | | | 1 | tablespoon | green onion, chopped | | | 1/2 | teaspoon | dillweed | | | 1/8 | teaspoon | 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 1 1/2 cups.
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