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Steps
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.
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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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
0%
0%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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