Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Cheese; * 1/4 c Pine Nuts; Toasted, 1 oz
3 oz Cream Cheese; Softened, 1 pk 1 1/2 t Fresh Basil Leaves; OR ***
1/4 c Marinated Artichoke Hearts** 1/2 t Basil Leaves; Dried.***

* You should get 1 whole wheel of Chicuahua Or Monterey Jack
Cheese ** Artichoke Hearts should be drained and chopped. *** Fresh
Basil Leaves should be snipped OR Dried Basil Leaves should be
~------------------------------------------------------
~----------------- Remove any wax coating or rind from Chihuahua
cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch
thick shell on the sides and bottom; reserve cheese shell. Finely
chop enough of the scooped-out cheese to measure 1 cup (reserve any
extra for another use). Place 1 cup chopped cheese, the cream cheese,
artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl
of food processor fitted with the steel blade, cover and process
until well mixed. Pack mixture into cheese shell. Sprinkle with
remaining 1 T pine nuts; press lightly. Cover and refrigerate until
filling is firm, about 3 hours.
Cut into thin wedges. Serve with assorted crackers if desired.

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