Smoky Almond Pinecone

Smoky Almond Pinecone
Prep 10 mins Cool 1 hr


  • 1 8 ounce package cream cheese, at room temperature
  • 4 ounces Colby-Jack cheese, shredded (or finely chopped if in slices)
  • 3 tablespoons bottled barbeque sauce
  • Pinch black peepr
  • 1 rib celery, chopped
  • 1 6 ounce can smokehouse almonds
  • Crackers, for serving

Make It

1. Beat both cheeses, barbeque sauce and pepper in medium-size bowl until smooth. Sitr in chopped celery. Transfer to plastic wrap and gently shape into an egg shape. Cover with plastic wrap and refrigerate 1 hour.

2. After an hour, unwrap cheese mixture and transfer to a serving platter. Beginning at the pointed end, press almonds, 1/4 inch deep, into cheese in rows, overlapping rows slightly. Serve with a selection of crackers as an appetizer.