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My review
Almond Dip
Jo Ann Hill
"This party dip makes an impressive presentation and has an interesting blend of flavors."
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Ingredients
1 h servings 456 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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, crumbled bacon, 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.
Nutrition Facts
Per Serving: 456 calories; 40.4 g fat; 15.3 g carbohydrates; 11.2 g protein; 43 mg cholesterol; 414 mg sodium. Full nutrition
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Reviews
Read all reviews 11Most helpful
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Newest
11/27/2005
This is a holiday favorite. Shaped like a pinecone it really is a great one to bring to a party or to serve for one. It's also delicious!
1/11/2007
We've made this dip for 30 years. Originally from Kraft foods. We do it as a pinecone for Christmas + in a hollowed out red cabbage in the summer w/ veggies. Fantastic. Make this, the flavors me...
12/16/2008
I misplaced this recipe years ago and forgot about it. I used the ingredients search tool and am very glad it was on this site. Time to add it back in to my collection!
12/8/2012
It may have taken a little time placing the almonds but in the end the presentation was fabulous. AND the dip tasted great!!
12/19/2016
No changes.I make it every year for our Christmas party. Always a big hit.
12/21/2014
We have made this for about 30 yrs. My mom found it in a magazine which is still in with the cookbooks. It is a favorite for potlucks,for family gatherings and tomorrow I am sending it to schoo...