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 min
  • Total Time 3 hr 25 min
  • Servings 10

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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