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  • 5 slices bacon
  • 1 1/2 cups whole almonds, raw
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 tablespoon chopped green onions
  • 1/2 teaspoon dried dill weed
  • pinch of freshly ground black pepper
  • 1 teaspoon whole pine nuts (optional)
  • crackers


  • Place bacon in a large, deep skillet.
  • Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • Preheat oven to 300 degrees F (150 degrees Celsius).
  • Arrange almonds on a baking sheet in a single layer.
  • Bake in the preheated oven for 15 minutes, watching carefully and stirring occasionally to prevent burning.
  • Remove from oven, and set aside to cool.
  • In a bowl, mix together softened cream cheese, mayonnaise, green onions, dill weed, and black pepper until well blended.
  • Form mixture into a pinecone shape, and carefully place on a serving dish.
  • Beginning at the top of the "pinecone" with the points facing upward, press cooled almonds gently into cheese, each point slightly overlapping the bottom of the almond above.
  • If desired, press a few pine nuts randomly between some of the almonds.
  • Serve with crackers for spreading.

Categories: Appetizer  Dip 
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