Stuffed Cheese Spread

Stuffed Cheese Spread

Looking for a homemade dip? Then check out this delicious spread made using cheese, cream cheese and artichoke hearts served with crackers.

Prep Time

25

Minutes

Total Time

3:25

Hrs:Mins

Makes

10

servings

1
round (7 ounces) Edam cheese
1
package (3 ounces) cream cheese, softened
1/4
cup chopped marinated artichoke hearts, drained
1/4
cup pine nuts, toasted
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
Crackers, if desired
  1. 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.
  2. 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.
  3. 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.
Makes 10 servings (2 tablespoons each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
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:

1 Serving (1 Serving)
  • Calories 50
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 2g,),
  • Cholesterol 10mg;
  • Sodium 95mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.