| 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 |
| 1. | 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. |
| 2. | Finely chop enough of the scooped-out cheese to measure 1 cup. (Reserve any extra for another use.) |
| 3. | 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. |
| 4. | Pack mixture into cheese shell. |
| 5. | Sprinkle with remaining 1 tablespoon pine nuts; press lightly. Cover and refrigerate about 3 hours or until filling is firm. |
| 6. | Cut into thin wedges. Serve with crackers. |
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| Chihuahua cheese is an exceptional cheese that originated from Mexico. Its texture is perfect for blending into a smooth and creamy dip. |
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| This easy yet impressive, do-ahead appetizer is perfect to take with you when you're supposed to bring something for nibbling. When you reach your destination, arrange the filled chilled cheese shell on a platter with crackers surrounding it.
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| Toast pine nuts by placing in a dry skillet and cooking over medium heat, stirring frequently, until golden and fragrant. You’ll have perfectly toasted pine nuts in about 5 minutes. |
Nutrition Information:
95 ( 70 ); 8 g ( 5 g); 20 mg; 135 mg; 1 g ( 0g); 5 g 4 %; 0%; 14 %; 0% 1