This is a fun and cute appetizer for any Fall or Winter dinner party. It’s great for a Halloween, Thanksgiving, Christmas, or New Year’s Party. It’s also an easy dish to bring to any pot-luck gathering. You can make this the day before and keep it chilled in the refrigerator until it’s ready to be served. It will surely receive compliments.
Here’s what you’ll need:
- 1 ¼ cups whole almonds, toasted
- 1 (8oz) package of cream cheese, softened at room temperature
- ½ cup of light mayonnaise
- ¼ cup of extra-virgin olive oil (EVOO)
- 6 strips of bacon, cooked crisp and chopped
- 1 tbsp diced green onion
- 2 tbsps chopped fresh dill weed
- pinch of black pepper
- Rosemary twigs
Preheat oven to 350 degrees.
Toast the almonds simply by spreading them on a baking pan and baking for 10-15 minutes, stirring occasionally until golden. I love the aroma of toasted almonds. It makes the house smell so good. Let them cool. You will hear them crackle as they do.
Next, combine softened cream cheese, light mayonnaise, and EVOO into a food processor or blender. Mix well. If necessary, you may need to add a little more EVOO to make the consistency soft enough to blend; but not too much, where the mixture will not be able to harden and be shaped.
Add in the cooked bacon, green onion, dill weed and pepper. Blend again.
Place in container and chill overnight in the refrigerator.
Shape the cheese dip into a pine cone. Place almonds into the cheese at slight angles.
Garnish with rosemary twigs to resemble pine needles.
Serve with crackers.
Appetizer serving for 6 – 8 people.