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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.84 Kcal (602 kJ) | ||
| Calories from fat | 120.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.37g | 21% | |
|---|---|---|---|
| Cholesterol | 29.76mg | 10% | |
| Sodium | 176.76mg | 7% | |
| Potassium | 110.26mg | 2% | |
| Total Carbs | 2.98g | 1% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 3.47g | 7% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 97.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 409.1 Kcal (1713 kJ) | ||
| Calories from fat | 342.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.04g | 21% | |
|---|---|---|---|
| Cholesterol | 84.65mg | 10% | |
| Sodium | 502.72mg | 7% | |
| Potassium | 313.6mg | 2% | |
| Total Carbs | 8.49g | 1% | |
| Sugars | 4.58g | 6% | |
| Dietary Fiber | 1.53g | 2% | |
| Protein | 9.88g | 7% | |
| Vitamin C | 4.1mg | 2% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 1.3mg | 3% | |
| Calcium | 277.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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