Looking for a homemade dip? Then check out this delicious spread made using cheese, cream cheese and artichoke hearts served with crackers.
round (7 ounces) Edam cheese
package (3 ounces) cream cheese, softened
cup chopped marinated artichoke hearts, drained
cup pine nuts, toasted
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
Crackers, if desired
Remove outer plastic wrap of cheese. Cut just through top of wax (not through cheese), making 8 equal wedges. Carefully pull back wax wedges from center toward outside edge. 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.
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 until well mixed.
Pack half of the mixture ( 2/3 cup) into cheese shell. Reserve other half for refilling. Press remaining pine nuts lightly into top of cheese. Cover and refrigerate until filling is firm, about 3 hours but no longer than 1 week. Serve with crackers.
After filling cheese shell, place remaining cheese mixture in a hollowed-out small bell pepper. Depending on the color scheme, select a green, yellow, red or purple pepper.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.