Let's whip it up
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This creamy spread combines Gruyere and Neufchatel cheeses, then cleverly creates cheesy pinecones with the mixture using toasted and sliced almonds.
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Beat Neufchatel cheese and dry soup mix in medium bowl until blended. Add shredded cheese; mix well.
Divide cheese mixture in half. Shape each half into 5x2-1/2-inch oval that is slightly pointed at one end to resemble a pinecone. Place on serving plate, leaving spaces around sides of both pinecones. Insert nuts, at a slight angle and in horizontal rows, into cheese mixture as shown in photo.
Tuck rosemary sprigs around pinecones to resemble tree branches.
Refrigerate 2 hours. Let pinecones stand at room temperature 15 min. before serving to soften slightly.
Serve with WHEAT THINS.
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