Categories: Cheese/eggs, Appetizers 
      Yield: 24 servings 
  
      1 lb Cheese; *                         1/4 c  Pine nuts; toasted, 1 oz 
      3 oz Cream cheese; softened, 1 pk    1 1/2 ts Fresh basil leaves; or *** 
    1/4 c  Marinated artichoke hearts**      1/2 ts Basil leaves; dried.*** 
  
  *     You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese ** 
  Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves 
  should be snipped OR Dried Basil Leaves should be 
  ~--- 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.