This pesto and feta layered dip with sun-dried tomatoes and toasted pine nuts is perfect for any special occasion. It looks beautiful on the table and tastes heavenly! Garnish with fresh basil and serve with toasted baguettes or crackers.
Ingredients
- 0.75 pounds feta cheese , crumbled
- 1 cup unsalted butter , softened
- 1 package cream cheese , 8 ounce
- 2 cloves garlic , minced
- 1 shallot , minced
- 3 tablespoons dry vermouth
- 0.25 teaspoons ground white pepper , or to taste
- 0.75 cups prepared pesto sauce
- 0.5 cups pine nuts , toasted
- 1 cup chopped sun-dried tomatoes
Instructions
-
1
Oil a medium bowl or gelatin mold, then line with plastic wrap for easy removal.
-
2
Blend feta, softened butter, cream cheese, garlic, shallot, vermouth, and white pepper in a food processor until smooth.
-
3
Layer ingredients into the mold as follows: 1/2 each of the pesto, pine nuts, sun-dried tomatoes, and cheese mixture. Repeat layers once more. Pat down to press ingredients into the mold, and refrigerate for at least 1 hour before serving.
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4
Turn the dip out onto a serving plate, remove the plastic wrap, and serve.
Nutrition Facts
Per serving
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