Double Cheese Wheel
Yield
1 batchPrep
20 minCook
0 minReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cheese
|
|
| 3 | ounces |
cream cheese
softened |
|
| ¼ | cup |
artichoke hearts
marinated |
*
|
| ¼ | cup |
pine nuts
|
|
| 1 ½ | teaspoons |
basil
|
*
|
| ½ | teaspoon |
basil
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cheese
|
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 59 | ml |
artichoke hearts
marinated |
*
|
| 59 | ml |
pine nuts
|
|
| 7.5 | ml |
basil
|
*
|
| 2.5 | ml |
basil
dried |
*
|
Directions
Remove any wax coating or rind from Chihuahua cheese.
Hollow out cheese with knife or spoon, leaving a ½-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 tablespoon 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 tablespoon pine nuts; press lightly.
Cover and refrigerate until filling is firm, about 3 hours.
Cut into thin wedges.
Serve with assorted crackers if desired.
