This recipe makes any occasion special. The combination of flavors are delightful and sophisticated. The rich feta cheese and butter combined with the tangy pesto and crunchy pine nuts is a great bite on your favorite cracker.
I have cut this recipe in half a couple of times, it makes a lot as written. Also, it's more of a spread than a dip and is great on a sturdy cracker or a crusty slice of bread.
Ingredients
1 cup unsalted butter
3/4 lb. feta cheese, crumbled (approx 3 cups)
1 (8 oz.) package cream cheese, softened
2 cloves garlic, minced
1 shallot, minced
3 Tbsp dry vermouth
ground white pepper to taste
1/2 cup pine nuts, toasted (1 3/4 oz jar)
1 cup chopped sun-dried tomatoes
3/4 cup pesto sauce
Directions
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.
