The NutSnacker...a great spread

I've had this recipe for about 25 years. Every time we serve it, we get rave reviews...it's very easy to prepare, tastes wonderful, and, perhaps best of all, looks beautiful. So since New Years is coming up and as I have read a lot about some soon to be dip parties here, I thought perhaps someone may be interested in trying this recipe.

ALMOND PINECONES

1 1/4 c whole natural almonds
1 8 oz. pg. philadelphia cream cheese
1/2 c real mayonnaise brand of your choosing (I use Hellman's)
5 crisply cooked bacon slices, crumbled
1 tbsp fairly finely chopped green onion
1/2 tsp (fresh if you can get it) dill weed
1/8 tsp pepper

Spread almonds in a single layer in a shallow pan. Bake at 300 degrees 15 minutes, stirring often, until almonds just begin to turn colour

Combine softened cream cheese and mayonnaise; mix well. Add bacon, onion, dill and pepper; mix well. Cover; chill overnight.

Form cheese mixture into shapes of two pinecones on serving platter. Beginning at narrow end or "bottom" of the pinecones, press almonds at a slight angle into cheese mixture in rows. Continue overlapping rows slightly until all cheese mixture is covered. They really do look like pinecones!

Garnish with pine sprigs and a ribbon, if you like.

Serve with very thin, crisp whole wheat crackers.

Recipe makes about 1 1/2 cups of cheese spread.

We've made it up in a bowl with some chopped almonds sprinkled over the top which is also very nice and a little less time-consuming.

Enjoy!