The Heavyset Cheese Ball

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The Heavyset Cheese Ball The Heavyset Cheese Ball Recipe Courtesy of

Servings: 8 servings
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

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.

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.

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Reader Comments:


This is so beautiful! What did you use for the green topper? At first I thought it was mint, but the leaves look velvety... Can't wait to try my hand at a few of these recipes!

By Crystal on December 27, 2013


I made this for my New Year's Eve party and had people the next day requesting it again....what a great, tasty easy recipe! Thanks again smile

By Myriam on January 02, 2013


Too cute. Looks more like a table decoration than a yummy snack.

By Lucy on January 22, 2012


I plan to use this for Superbowl Sunday and make the 8oz into a big football shape. Sounds yummy and very low carb. Thanks Paula!

By Twilson on December 31, 2011


I love the way these look, and can't wait to try them for Thanksgiving. Thanks Paula.

By Roni Filla on November 02, 2011


Paula love u and your show it reminds me of my family have everything you have but not a restaurant in my dreams but money is always a issue for me but I have the gold my family and there health its been good

By Donna Werner on December 31, 2010



By Anonymous on November 08, 2009

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