Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound Cheese --

  3. 3 ounces Cream Cheese; Softened --

  4. 1 pk

  5. 1/4 cup Marinated Artichoke Hearts**

  6. 1/4 cup Pine Nuts; Toasted --

  7. 1 oz

  8. 1 1/2 teaspoons Fresh Basil Leaves -- OR **

  9. 1/2 teaspoon Basil Leaves -- Dried.**

Instructions Jump to Ingredients ↑

  1. Preparation :

  2. * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese **

  3. Artichoke Hearts should be drained and chopped. ** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired.


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