A great "how did you do that?" appetizer, but there will be little time for questions with this delicious double-cheese dip.
whole firm round Chihuahua or Monterey Jack cheese (1 pound)
package (3 ounces) cream cheese, softened
cup chopped marinated artichoke hearts or pepperoncini peppers, drained
cup pine nuts, toasted
teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
Crackers, if desired
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.
Chihuahua cheese is an exceptional cheese that originated from Mexico. Its texture is perfect for blending into a smooth and creamy dip.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 70 ),
% Daily Value
- Total Fat
- 8 g
- 8 %
- (Saturated Fat
- 5 g,
- 5 %
- 20 mg
- 20 %;
- 135 mg
- 135 %;
- Total Carbohydrate
- 1 g
- 1 %
- (Dietary Fiber
- 5 g
- 5 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.