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Steps
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.
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
95
Calories from Fat
70
Total Fat
8 g
Saturated Fat
5 g
Cholesterol
20 mg
Sodium
135 mg
Potassium
45 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
5 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
14%
14%
Iron
0%
0%
Exchanges:
1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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