Double cheese wheel

(from Asaka’s recipe box)

Serves 24 people

Categories: not tried, party favorite


  • 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


  1. 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.

  2. 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.

  3. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts, press lightly. Cover and refrigerate about 3 hours til firm.

  4. Cut into thin wedges. Serve with assorted crackers.

Email to a friend | Print this recipe | Back