PINE CONE CHEESE BALL

PINE CONE CHEESE BALL

For the size cheese ball pictured, use:

4 – 8 oz. packages of cream cheese, set out at room temperature to soften (or set out on counter to soften the night before, this will not hurt cream cheese)

2 cups shredded cheddar cheese
3/4 – 1 teaspoon dry Italian dressing mix
whole natural almonds (about 1/2 lb. for this size)

This makes a large cheese ball. If I were going to make it for home, I would cut the above amounts in half and it would still be plenty. The amounts given would be appropriate for a large number of people. It will keep well in the refrigerator, though the almonds do soften up after a day or two, but they’re still edible.

Place the softened cream cheese and shredded cheddar cheese into a large bowl.
Add the dressing mix.
Mix all together until well combined. A stand mixer with a paddle type blade works well if you have one. If not, you could mix it by hand, it’ll just take much longer.

When well combined, dump the mixture out onto wax paper to shape.
Rub a little butter or margarine on your hands to prevent the cheese ball from sticking and begin to pat into a pine cone shape with your hands.
Once you are happy with the shape, transfer to a serving platter to finish.
You may have to shape it a little more after you transfer it because it’ll be a little soft, but it should hold the basic shape.
Next, you are ready to begin giving it the pine cone look. Start at the bottom and place whole almonds as shown, keeping all ends pointed in the same direction. For instance, the little pointed end of each almond needs to be pointed toward the bottom of the pine cone.
Keep going with the almonds until all covered..take a small cedar branch and wrap tip in plastic wrap and insert into top of cheese. Line platter with crackers..