Pimiento Cheese Ball Pinecones
8 ounces cream cheese, room temperature
8 ounces sharp orange cedar cheese, grated
4 ounces Pepper Jack cheese, coarsely grated
1 tablespoon mayonnaise or sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 to 1 teaspoon hot sauce
4 ounce jar pimientos, drained, Finely chopped (about 1/4 cup)
1 scallion, finely chopped
Whole roasted almonds for decorating
Rosemary sprigs or chives for decorating

In large bowl, mix cheeses, mayonnaise, lemon zest and juice, hot sauce, pimientos and scallions until well combined. Scrape mixture onto large piece of plastic wrap and use plastic (or damp hands) to form cheese into the shape of a pine cone. Lightly cover cheese ball. Transfer to plate and refrigerate until firm, 1 to 2 hours. Carefully peel off plastic and transfer cheese to serving plate. Press overlapping rows of almonds onto cheese ball to resemble pinecone. Press rosemary sprigs or chives into 1 end to
remember pine needles. Makes about 3 cups or 10 servings.