Ingredients:
1 cup unsalted butter
3/4 lb crumbled feta
8 ounces cream cheese, softened
2 cloves garlic, minced
1 shallots, minced
3 tablespoons dry vermouth
white pepper, to taste
1/2 cup pine nuts, toasted
1 cup chopped sun-dried tomatoes
3/4 cup pesto sauce
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.
Servings: 30
Time preparation: 20 min.
Time total: 80 min.