Double-Cheese Wheel

A great "how did you do that?" appetizer, but there will be little time for questions with this delicious double-cheese dip.

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( 6 Ratings)

6 Ratings

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Prep Time 15 min
Total Time 3 hr 15 min
Servings 24

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.