Posted on Dec 7th, 2010 in Featured
| 10 comments
One of my favorite things about this time of year is that I can make my mom's adorable Pinecone Dip.
I'm not sure where she found this recipe, but it's totally a Midwestern thing, right up there with the Jell-O Pudding Chocolate Eclair that I'll share with you sometime when summer returns.
The Pinecone Dip is super easy to make and looks so fabulous that you'll impress everyone you serve it to. I have been waiting until December to share it with you and I'm so excited! I love to bring this to holiday parties as an appetizer.
Isn't it the cutest? It's almost too pretty to eat. But you will eat it. Because it's delicious...it contains the super secret ingredient...
- 5 strips crumbled bacon (can also use Bacos if you are lazy, but the real thing is better!)
- 8 oz. cream cheese, softened
- 1/2 c. mayo
- 1 tbsp. green onion
- 1/2 tsp. dillweed
- 1 1/4 c. whole natural almonds
- fresh rosemary sprigs
Mix softened cream cheese with mayo using a mixer. Add crumbled bacon, finely chopped green onion, pepper and chopped dillweed. Mix well, cover, and chill overnight. In the morning, form into a pinecone shape (I usually do this using plastic wrap or wax paper).
Meanwhile, spread almonds on a cookie sheet and cook for 15 mins. at 300° stirring often until they just begin to turn color and smell roasty. Once cooled, add to cheese mixture. Beginning at narrow end, press almonds into dip in rows to make it look like a pinecone. Garnish with rosemary sprigs.
Eat the dip with the almonds. You can also bring crackers if you want to offer an alternative.
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