1 ½ cup almonds
1- 8 ounce cream cheese – softened
½ cup good mayonnaise
6-8 crisply cooked bacon slices – crumbled
½ teaspoon freshly chopped dill weed
1/8 teaspoon pepper
1 tablespoon finely chopped green onion
Preheat oven to 350 degrees F
Spread almonds on a shallow baking pan and toast for approximately 7-10 minutes, stirring frequently until they are lightly browned. Remove from the oven and cool. Chop almonds into small pieces and reserve in an airtight container.
Combine softened cream cheese and mayonnaise and mix well. Add in bacon, green onions, dill and grated pepper. Cover and refrigerate dip overnight.
Remove dip from refrigerator and on a small serving platter form dip into the shape of a pinecone. Press toasted almonds into the dip.
Serve dip with assorted crackers and crudites.