Pinecone Cheese Spread

Ingredients

• 0.3 cup planters almonds toasted sliced
• 2 Tbsp chiles green canned chopped
• 8 oz philadelphia cream cheese softened
• 2 Tbsp grey poupon dijon mustard 
• 7 oz milk four cheese shredded 2% mexican style kraft finely

Equipment

• food processor

Directions

1. Process first 3 ingredients in food processor until blended. Stir in chiles.
2. Shape into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture.
3. Transfer to serving plate.
4. Refrigerate 2 hours.
5. Let stand at room temperature 15 min. before serving to soften slightly.