Categories: appetizer

Ingredients

• 1 cup unsalted butter
• 3/4 pound feta cheese, crumbled
• 1 (8 ounce) package cream cheese, softened
• 2 cloves garlic, minced
• 1 shallot, minced 3 tablespoons dry vermouth
• ground white pepper, to taste
• 1/2 cup pine nuts, toasted
• 1 cup chopped sun-dried tomatoes
• 3/4 cup pesto sauce

Directions

1. In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.

2. Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.

3. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

Email to a friend | Print this recipe | Back