12 oz. cream cheese
1 1/4 cups whole almonds
5 pieces crisp, cooked bacon, crumbled
1/2 cup real mayonnaise
1/2 teaspoon dill weed
1/8 teaspoon pepper
1 teaspoon green onion, finely chopped

Spread almonds in a single layer in a shallow pan.
Bake at 300 degrees for 15 minutes, stirring often,
until almonds begin to turn color. Combine cream cheese,
and mayonnaise; mix well. Add bacon, onion, dill, and
pepper; mix well.

Chill overnight. On a serving platter, form cheese mixture
into shapes of 2 pinecones. Beginning at narrow end, press
almonds at slight angle into the cheese mixture in rows.
Continue overlapping rows until all cheese is covered.

Garnish with artificial pine springs and serve with crackers.