Ingredients
1
whole firm round Chihuahua or Monterey Jack cheese (1 pound)
1
package (3 ounces) cream cheese, softened
1/4
cup chopped marinated artichoke hearts or pepperoncini peppers, drained
1/4
cup pine nuts, toasted
1 1/2
teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
Crackers, if desired
Preparation
Remove any waxed coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving 1/2-inch thick side 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 tablespoons of the pine nuts and the basil in food processor. Cover and process using quick on-and-off motions until well mixed.
Pack mixture into cheese shell.
Sprinkle with remaining 1 tablespoon pine nuts; press lightly. Cover and refrigerate about 3 hours or until filling is firm.
Cut into thin wedges. Serve with crackers.
