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Double-Cheese Wheel
Double-Cheese Wheel
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Prep Time:
15 minutes
Total Time:
3 hours 15 minutes
Impress guests with quick and irresistible double-cheese dip appetizer.
Ingredients:
  • 1 whole firm round Chihuahua or Monterey Jack cheese (1 pound)
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup chopped marinated artichoke hearts or pepperoncini peppers, drained
  • 1/4 cup pine nuts, toasted
  • 1 1/2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
  • Crackers, if desired
Instructions:
  • Peel off any wax or rind from the Chihuahua cheese. Use a knife or spoon to hollow out the cheese, leaving a 1/2-inch thick shell on the sides and bottom. Save the cheese shell for later.
  • Finely chop the scooped-out cheese until you have 1 cup. Save any remaining cheese for later.
  • Combine 1 cup of chopped cheese, cream cheese, artichoke hearts, 3 tablespoons of pine nuts, and basil in a food processor. Pulse until thoroughly mixed.
  • Press the filling firmly into the cheese shell.
  • Sprinkle the remaining 1 tablespoon of pine nuts over the top and gently press them down. Cover and refrigerate for about 3 hours or until the filling is firm.
  • Slice into thin wedges and pair with crackers for serving.

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