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Creamy Jalapeño Pinecone Cheese Ball
Creamy Jalapeño Pinecone Cheese Ball

Creamy Jalapeño Pinecone Cheese Ball

2 Hr(s) 20 Min(s)
20 Min(s) Prep
2 Hr(s) Cook
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
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16 servings
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
1
Process first 3 ingredients in food processor until blended. Stir in pepper.
2
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.
3
Refrigerate 2 hours.
Kitchen Tips
Tip 1
Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Tip 2
Note
Cheese spread can be stored in refrigerator up to 5 days before serving as directed.
Tip 3
Note
For best results, remove cheese spread from refrigerator 15 min. before serving. Let stand at room temperature to soften slightly.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 200mg
9%
Total Carbohydrates 1g
Dietary Fibers 0g
Sugars 1g
2%
Protein 5g
10%
Vitamin A
6%
Vitamin C
0%
Calcium
10%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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