Looking for a homemade dip? Then check out this delicious spread made using cheese, cream cheese and artichoke hearts served with crackers.
Stuffed Cheese Spread
- Prep Time 25 min
- Total 3 hr 25 min
- Servings 10
- Ingredients 6
Ingredients
- 1 round (7 ounces) Edam cheese
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup chopped marinated artichoke hearts, drained
- 1/4 cup pine nuts, toasted
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
- Crackers, if desired
Instructions
-
Step1Remove outer plastic wrap of cheese. Cut just through top of wax (not through cheese), making 8 equal wedges. Carefully pull back wax wedges from center toward outside edge. Hollow out cheese with knife or spoon, leaving 1/2-inch-thick side and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup.
-
Step2Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 tablespoons of the pine nuts and the basil in food processor. Cover and process until well mixed.
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Step3Pack half of the mixture ( 2/3 cup) into cheese shell. Reserve other half for refilling. Press remaining pine nuts lightly into top of cheese. Cover and refrigerate until filling is firm, about 3 hours but no longer than 1 week. Serve with crackers.
Nutrition
50
Calories
4g
Total Fat
2g
Protein
1g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 50
- Calories from Fat
- 35
- Total Fat
- 4g
- Saturated Fat
- 2g
- Cholesterol
- 10mg
- Sodium
- 95mg
- Total Carbohydrate
- 1g
- Dietary Fiber
- 0g
- Protein
- 2g
% Daily Value*:
- Iron
- 0%
- 0%
Exchanges:
1 Fat;Tips from the Betty Crocker Kitchens
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