2 (8 ounce) packages cream cheese, softened
2 (5 ounce) jars pasturized processed cheese spread with pimiento
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
Crackers
In large bowl with mixer at medium speed, beat together cream cheese, cheese spread with pimiento and blue cheese until smoothe. With spoon, stir in green onions and Worcestershire sauce. Cover and refrigerate about 1 hour. On work surface, with hands, shape cheese mixture into shape of large pine cone. Arrange on wooden board beginning at narrow end of cone, carefully press almonds about 1/4 inch deep into cheese mixture in rows, making sure that pointed end of each almond extends at a slight angle. Continue pressing almonds into cheese mixture in rows, with rows slightly overlapping, until all cheese is covered. Garnish pine cone with pine sprigs. Serve with crackers.
Makes about 25 servings.