Here's the classic pinecone cheese ball studded with toasted almonds—only this time it's got a bit of heat, thanks to the Pepper Jack cheese!
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Pepper Jack Cheese
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. canned chopped green chiles
1/4 tsp. ground cumin
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 chiles and cumin.
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.
Make it Easy
Shape cheese mixture into ball instead of pinecone; cover with nuts as desired.
Mix 1 tsp. hot pepper sauce into cream cheese mixture before shaping as directed.
Cheese spread can be stored in refrigerator up to 5 days before serving as directed.
Serve with crackers and/or cut-up fresh vegetables.
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 2g
Dietary Fibers 1g
* 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.