Categories: not tried, party favorite
Ingredients
- 1 whole firm round chihuahua cheese or monterey jack cheese (1 pound)
- 1 pkg (3 oz) cream cheese, softened
- 1/4 c chopped marinated artichoke hearts, drained
- 1/4 c pine nuts, toasted
- 1 1/2 t chopped fresh or 1/2 t dried basil
Directions
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Remove any wax coating or rind from chihuahua cheese. Hollow out cheese with knife or spoon, leaving a shell 1/2 inch thick on side and bottom. Reserve cheese shell. Finely chop enough of the scopped out cheese to measure 1 cup. Reserve any extra for another use.
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Place 1 c chopped cheese, the cream cheese, artichoke hats, 3 t of the pine nuts and hte basil in food processor. Cover and process til well mixed.
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Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts, press lightly. Cover and refrigerate about 3 hours til firm.
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Cut into thin wedges. Serve with assorted crackers.