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Pinecone Cheese Ball

1 (8-ounce) package cream cheese, softened
2 cups Monterey Jack cheese

2 teaspoons Dijon mustard
1/2 teaspoon onion salt
2 tablespoons chopped canned mild green chilies
1/3 cup sliced almonds, toasted
Assorted crackers for accompaniment

1. Place cream cheese, cheese, mustard and onion salt in food processor or blender container; cover. Process until well blended. Stir in chilies.
2. Pile onto a sheet of wax paper; shape into 4-inch high oval to resemble a "pinecone."
3. Decorate by inserting the sliced almonds to cover the cheese spread "pinecone". Cover. Refrigerate at least 2 hours or until firm.
4. Let stand at room temperature several minutes before serving. Serve as a spread with crackers.

Makes 16 servings.

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