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.