Yield: 3-1/2 cups
from Crafting Traditions, Jan/Feb 2002
| 2 8-oz packages | cream cheese, softened |
| 1/4 c | milk |
| 1 c (4 oz.) | crumbled feta cheese |
| 1 c (4 oz.) | shredded mozzarella cheese |
| 2 T | dried minced onion |
| 1/4 tsp | cayenne pepper |
| 2/3 c | sliced almonds, toasted |
| 1 | cinnamon stick |
| fresh dill sprigs | |
| Breadsticks, crackers, and/or raw vegetables |
- Toast almonds in a slow oven, watching carefully, until aromatic and slightly brown.
- Shred mozzarella.
- Crumble feta
- In a mixing bowl, combine the cream cheese and milk; mix well.
- Add:
- feta
- mozzarella
- onion
- cayenne
- Mix well. Cover and refrigerate for 2 hours or until firm.
- On a serving platter, form cheese mixture into a pinecone shape.
- Beginning at the narrow end, arrange almonds in overlapping rows. Add cinnamon stick for the stem and dill for the pine needles.
- Serve with breadsticks, crackers, and/or vegetables.
