The classic pinecone cheese ball recipe gets a spicy kick when it's made with shredded Monterey Jack cheese with jalapeño peppers.
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. chopped roasted red pepper
1/3 cup PLANTERS Sliced Almonds, toasted
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Let's Make It
Process first 3 ingredients in food processor until blended. Stir in pepper.
Shape into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.
Refrigerate 2 hours.
Enjoy your favorite foods while keeping portion size in mind.
Cheese spread can be stored in refrigerator up to 5 days before serving as directed.
For best results, remove cheese spread from refrigerator 15 min. before serving. Let stand at room temperature to soften slightly.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.