Ingredients
- 1 cup unsalted butter
- 34 lb crumbled feta
- 8 ounces cream cheese
- softened
- 2 cloves garlic
- minced
- 1 shallot
- minced
- 3 tablespoons dry vermouth
- white pepper
- to taste
- 12 cup pine nuts
- toasted
- 1 cup chopped sun-dried tomato
- 34 cup pesto sauce
Instructions
- In food processor, combine butter, feta, cream cheese, garlic, shallot, vermouth and pepper.
- Process until smooth.
- Oil a medium bowl or mold, and line with plastic wrap for easy removal.
- Layer the dip as follows: 1/2 the tomatoes, nuts, pesto, cheese mixture; repeat.
- Pat down the mold (I banged it on the counter), cover and refrigerate for at least one hour.
- Unmold on serving plate and serve with crackers or bread.
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