Parmesan Pine Cone - almonds

Method

• Preheat oven to 325F.
• Spread almonds in a single layer on a baking sheet.
• Toast in oven, shaking pan once or twice, until almonds are lightly browned, 7 to 10 minutes.
• Cool.
• In a medium bowl or in a food processor, combine cream cheese, Parmesan cheese, mayonnaise, oregano, and garlic.
• Blend until well mixed.
• Pack into a crock large enough to hold the spread.
• Refrigerate until firm but still pliable, about 1 hour.
• If you want to get fancy, you can place cheese mixture on a serving board or platter and form into shape of a pine cone.
• Stud top with toasted slivered almonds to complete illusion.
• Or just stud the spread with the almonds and serve straight out of the crock with crackers (like I do).