1 1/4 cups whole natural almonds
1 (8-ounce) package cream cheese
1/2 cup mayonnaise
3 crispy cooked bacon slices, crumbled
1/2 teaspoon dill weed (I used a little more)
Salt and pepper
1 tablespoon chopped green onion
Christmas greens or fresh rosemary 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 cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill, and onion. Chill overnight.
On a serving platter, make a pine cone shape 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 pine sprigs (can use from Christmas tree) or rosemary. Stick the garnish in the top of the pine cone as pictured above.
Serve at room temperature and spread on crackers.