Double-Cheese Wheel

A great "how did you do that?" appetizer, but there will be little time for questions with this delicious double-cheese dip. MORE+ LESS-

By Betty Crocker Kitchens

May 5, 2005

Ingredients

whole firm round Chihuahua or Monterey Jack cheese (1 pound)

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

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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.
2

Finely chop enough of the scooped-out cheese to measure 1 cup. (Reserve any extra for another use.)
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.
4

Pack mixture into cheese shell.
5

Sprinkle with remaining 1 tablespoon pine nuts; press lightly. Cover and refrigerate about 3 hours or until filling is firm.
6

Cut into thin wedges. Serve with crackers.

Chihuahua cheese is an exceptional cheese that originated from Mexico. Its texture is perfect for blending into a smooth and creamy dip.
This easy yet impressive, do-ahead appetizer is perfect to take with you when you're supposed to bring something for nibbling. When you reach your destination, arrange the filled chilled cheese shell on a platter with crackers surrounding it.
Toast pine nuts by placing in a dry skillet and cooking over medium heat, stirring frequently, until golden and fragrant. You’ll have perfectly toasted pine nuts in about 5 minutes.