Almond Cheese Pinecone2 8-oz pkgs. cream cheese -- softened
2 5 oz jars process cheese spread with pimientos
1/2 pound blue cheese -- crumbled
1/4 cup minced green onion
1/2 teaspoon Worcestershire sauce
2 cups Blue Diamond -- blanched whole almonds, toasted
pine sprigs -- for garnish
In a large bowl, with mixer at medium speed, beat cream cheese, cheese spread with pimiento and blue cheese until smooth. With a spoon, stir in green onions and Worcestershire sauce. Cover and refrigerate about 1 hour. On a work surface, with hands, shape cheese mixture into the shape of a large pinecone. Arrange on a wooden board. Beginning at the narrow end of the pinecone, carefully press almonds about 1/4 inch deep into cheese mixture in rows, making sure that the pointed end of each almond extends at a slight angle. Continue pressing almonds into cheese mixture in rows, with rows slightly overlapping, until all of the cheese is covered. Garnish with pine sprigs. Serve with crackers.