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Ingredients
- Directions:
- 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 (may substitute Vodka or Gin)
- ground white pepper, to taste
- 1/2 cup pine nuts, toasted
- 1 cup chopped sun-dried tomatoes
- 3/4 cup pesto sauce
- ●In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
- ●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.
- ●Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.
Details
Servings 30
Preparation
Step 1
Amount Per Serving Calories: 162 | Total Fat: 15.2g | Cholesterol: 36mg Sodium: 234mg
Total Carbs: 2.9g Dietary Fiber: 0.5g Protein: 4.2g
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