Directions:
- In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth.
- Process until smooth.
- Line a bowl, cheesecake pan, or gelatin mold with plastic wrap for easy removal.
- Layer the dip into the mold as follows:
- Pine nuts, sun-dried tomatoes, 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 and/or bread.
- * any leftovers are wonderful with pasta
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.61 Kcal (723 kJ) | ||
| Calories from fat | 144.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.05g | 25% | |
|---|---|---|---|
| Cholesterol | 35.72mg | 12% | |
| Sodium | 212.11mg | 9% | |
| Potassium | 132.32mg | 3% | |
| Total Carbs | 3.58g | 1% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 117.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 409.1 Kcal (1713 kJ) | ||
| Calories from fat | 342.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.04g | 25% | |
|---|---|---|---|
| Cholesterol | 84.65mg | 12% | |
| Sodium | 502.72mg | 9% | |
| Potassium | 313.6mg | 3% | |
| Total Carbs | 8.49g | 1% | |
| Sugars | 4.58g | 8% | |
| Dietary Fiber | 1.53g | 3% | |
| Protein | 9.88g | 8% | |
| Vitamin C | 4.1mg | 3% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 1.3mg | 3% | |
| Calcium | 277.6mg | 12% | |
* 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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