Categories: not tried, party favorite

Ingredients

• 1 whole firm round chihuahua cheese or monterey jack cheese (1 pound)
• 1 pkg (3 oz) cream cheese, softened
• 1/4 c chopped marinated artichoke hearts, drained
• 1/4 c pine nuts, toasted
• 1 1/2 t chopped fresh or 1/2 t dried basil

Directions

1. Remove any wax coating or rind from chihuahua cheese. Hollow out cheese with knife or spoon, leaving a shell 1/2 inch thick on side and bottom. Reserve cheese shell. Finely chop enough of the scopped out cheese to measure 1 cup. Reserve any extra for another use.

2. Place 1 c chopped cheese, the cream cheese, artichoke hats, 3 t of the pine nuts and hte basil in food processor. Cover and process til well mixed.

3. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts, press lightly. Cover and refrigerate about 3 hours til firm.

4. Cut into thin wedges. Serve with assorted crackers.

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