Categories: Cheese, Appetizers 
      Yield: 24 servings 
  
      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. 
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  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.