This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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 t Fresh Basil Leaves; OR ***
1/2 t 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.