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Dip for the Stars

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.

Recipe Credit: Dana Cole,


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


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.