Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* You should get 1 whole wheel of Chicuahua Or Monterey Jack
Cheese
that weighs 1 lb. ** Artichoke Hearts should be drained and
chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil
Leaves should be
crumbled.
~------------------------------------------------------
~----------------- 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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