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Ingredients
| unsalted butter: 1 cup |
| feta cheese: 0.75 lb (crumbled) |
| cream cheese: 8 oz (softened) |
| garlic: 2 cloves (minced) |
| shallot onions: 1 (minced) |
| dry vermouth: 3 Tbl |
| white pepper (to taste) |
| dried pine nuts: 1/2 cup (toasted) |
| sun-dried tomatoes: 1 cup (chopped) |
| pesto sauce: 3/4 cup |
Med Spread
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
30 serving(s)
Tags
- 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.