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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 25 |
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I've been making and sharing this recipe for years. Even the anti garlic people love it. Ingredients:
1 cup unsalted butter |
3/4 pound feta cheese, crumbled |
1 (8 ounce) package cream cheese, softened |
2 cloves garlic (i love garlic, so i'll usually put in 8 - 10 cloves), minced |
1 shallot, minced |
3 tablespoons dry vermouth |
1/2 cup pine nuts, toasted |
1 cup chopped sun-dried tomatoes |
3/4 cup pesto sauce |
Directions:
1. In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth.
2. Process until smooth.
3. Line a bowl, cheesecake pan, or gelatin mold with plastic wrap for easy removal.
4. Layer the dip into the mold as follows:
5. Pine nuts, sun-dried tomatoes, pesto, cheese mixture.
6. Repeat.
7. Pat down into the mold, and refrigerate for at least one hour.
8. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers and/or bread.
9. * any leftovers are wonderful with pasta
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