Ingredients

• 0.75 pounds feta cheese , crumbled
• 1 cup unsalted butter , softened
• 1 , 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. 1 Oil a medium bowl or gelatin mold, then line with plastic wrap for easy removal.
2. 2 Blend feta, softened butter, cream cheese, garlic, shallot, vermouth, and white pepper in a food processor until smooth.
3. 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.
4. 4 Turn the dip out onto a serving plate, remove the plastic wrap, and serve.

Nutrition per serving