How to make it

  • In a large bowl, beat cream cheese and milk until smooth. Add the feta, mozzarella, onion and cayenne and mix well. Cover and refridgerate 2 hours or until firm.
  • On a serving platter form the cheese mixture into a pine cone shape. Beginning at one end arrange almond slices in overlapping rows.
  • Add cinnamon stick and dill sprigs for the stem and pine needles.

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