Ingredients
- 1 (8 ounce) container garden vegetable cream cheese
- 1 (8 ounce) container roasted garlic cream cheese
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 3 green onions, chopped
- 2 cups pecan halves, toasted
- Fresh rosemary sprigs
Directions
Stir together first 4 ingredients. Shape into an oval; chill 2 hours. Arrange pecan halves over cheese oval in overlapping rows beginning at the bottom and working upward. Arrange rosemary sprigs at the top of pinecone. Serve with crackers. Serves: 16.
| Servings | 16 |
|---|