Directions:
- In food processor, combine butter, feta, cream cheese, garlic, shallot, vermouth and pepper.
- Process until smooth.
- Oil a medium bowl or mold, and line with plastic wrap for easy removal.
- Layer the dip as follows: 1/2 the tomatoes, nuts, pesto, cheese mixture; repeat.
- Pat down the mold (I banged it on the counter), cover and refrigerate for at least one hour.
- Unmold on serving plate and serve with crackers or bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.47 Kcal (697 kJ) | ||
| Calories from fat | 140.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.62g | 24% | |
|---|---|---|---|
| Cholesterol | 37.04mg | 12% | |
| Sodium | 198mg | 8% | |
| Potassium | 119.39mg | 3% | |
| Total Carbs | 3.25g | 1% | |
| Sugars | 1.81g | 7% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 3.87g | 8% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 104.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 398.47 Kcal (1668 kJ) | ||
| Calories from fat | 336.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.4g | 24% | |
|---|---|---|---|
| Cholesterol | 88.67mg | 12% | |
| Sodium | 473.95mg | 8% | |
| Potassium | 285.8mg | 3% | |
| Total Carbs | 7.78g | 1% | |
| Sugars | 4.33g | 7% | |
| Dietary Fiber | 1.29g | 2% | |
| Protein | 9.26g | 8% | |
| Vitamin C | 3.4mg | 2% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 1.1mg | 3% | |
| Calcium | 249.1mg | 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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