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.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 3h15m
Yield 24
Number Of Ingredients 6
Steps:
- 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.
- 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 tablespoons of the pine nuts and the basil in food processor. Cover and process using quick on-and-off motions until well mixed.
- Pack mixture into cheese shell.
- Sprinkle with remaining 1 tablespoon pine nuts; press lightly. Cover and refrigerate about 3 hours or until filling is firm.
- Cut into thin wedges. Serve with crackers.
Nutrition Facts : Calories 95, Carbohydrate 1 g, Cholesterol 20 mg, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg
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