Double-Cheese Wheel

Steps

• 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.