- 1 1/4 cups whole natural almonds
- 1 (8-ounce) package of cream cheese
- 1/2 cup real mayonnaise
- 3 crispy cooked bacon slices, crumbled
- 1/2 teaspoon dill weed
- Salt and pepper
- 1 tablespoon chopped green onion
- Sprigs, for garnish
Preheat oven to 300 degrees F.
Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.
On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape.
Serve at room temperature and spread on crackers.