Double Cheese Wheel

Recipe Ingredients

• 1.00 lb Cheese; *
• 3.00 oz Cream cheese; softened, 1 pk
• 0.25 c Marinated artichoke hearts**
• 0.25 c Pine nuts; toasted, 1 oz
• 1.50 ts Fresh basil leaves; or ***
• 0.50 ts Basil leaves; dried.***

Recipe Directions

• * 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 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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