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Double-Cheese Wheel

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Updated May 5, 2005
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A great "how did you do that?" appetizer, but there will be little time for questions with this delicious double-cheese dip.

Double-Cheese Wheel

  • Prep Time 15 min
  • Total 3 hr 15 min
  • Servings 24
  • Ingredients 6
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Finely chop enough of the scooped-out cheese to measure 1 cup. (Reserve any extra for another use.)
  • Step 
    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.
  • Step 
    4
    Pack mixture into cheese shell.
  • Step 
    5
    Sprinkle with remaining 1 tablespoon pine nuts; press lightly. Cover and refrigerate about 3 hours or until filling is firm.
  • Step 
    6
    Cut into thin wedges. Serve with crackers.

Nutrition

95 Calories
8 g Total Fat
5 g Protein
1 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
95
Calories from Fat
70
Total Fat
8 g
Saturated Fat
5 g
Cholesterol
20 mg
Sodium
135 mg
Potassium
45 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
5 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
14%
14%
Iron
0%
0%
Exchanges:
1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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