Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Cheese; * |
| 3 ounces | Cream Cheese; Softened, 1 pk |
| ¼ cup | Marinated Artichoke Hearts** |
| ¼ cup | Pine Nuts; Toasted, 1 oz |
| 1½ teaspoon | Fresh Basil Leaves; OR *** |
| ½ teaspoon | Basil Leaves; Dried.*** |
* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese ** 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 ½-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.