Several years ago I found this recipe for Pinecone Cheese Spread in Kraft's food & family Magazine. This is another make-ahead recipe and is my favorite appetizer to make. LittleRoq loves it, too.

I prefer to serve this with Triscuit Crackers as they are more sturdy than Ritz. The Garden Herb Flavor is excellent. Also, rather than buying the Mexican Style cheese they suggest I use 1 cup of shredded Monterey Jack plus 1 cup of shredded Sharp Cheddar.

If you don't feel like forming this into the shape of a pinecone then you could just make a ball and pat the almonds around the outside of it. The pine cone shape is festive, but the taste will be great either way.