Directions:
- Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
- Stir in green chilies.
- Place in freezer for 20 minutes so that it is easier to handle and shape.
- Remove from freezer and place on wax paper.
- Shape into what resembles a pinecone.
- Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
- Cover and refrigerate for at least 2 hours.
- Let the cheese ball stand at room temperature for 15 minutes before serving.
- Serve with crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.9 Kcal (958 kJ) | ||
| Calories from fat | 171.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19g | 29% | |
|---|---|---|---|
| Cholesterol | 46.38mg | 15% | |
| Sodium | 343.58mg | 14% | |
| Potassium | 106.08mg | 2% | |
| Total Carbs | 2.36g | 1% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 12.91g | 26% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 340.2mg | 34% | |
| Amount Per 100 g | |||
| Calories | 381.23 Kcal (1596 kJ) | ||
| Calories from fat | 284.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.65g | 29% | |
|---|---|---|---|
| Cholesterol | 77.25mg | 15% | |
| Sodium | 572.23mg | 14% | |
| Potassium | 176.68mg | 2% | |
| Total Carbs | 3.93g | 1% | |
| Sugars | 1.49g | 4% | |
| Dietary Fiber | 1.67g | 4% | |
| Protein | 21.51g | 26% | |
| Vitamin C | 1.8mg | 2% | |
| Iron | 1.3mg | 4% | |
| Calcium | 566.5mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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