Recipe courtesy of Amy Sedaris
Recipe courtesy of Amy Sedaris
Watch how to make this recipe.
The Heavyset Cheese Ball
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- Level: Easy
- Total: 8 hr 35 min
- Prep: 15 min
- Inactive: 8 hr
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 344
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 40 mg
- Sodium
- 254 mg
- Level: Easy
- Total: 8 hr 35 min
- Prep: 15 min
- Inactive: 8 hr
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 344
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 40 mg
- Sodium
- 254 mg
Ingredients
Directions
- 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.
- Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill, and onion. Chill overnight.
- 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.
- Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary.
- Serve at room temperature and spread on crackers.
