Recipe Details
Ingredients
-
¾poundfeta cheese, crumbled
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1cupunsalted butter
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1(8 ounce) packagecream cheese, softened
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2clovesgarlic, minced
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1shallot, minced
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3tablespoonsdry vermouth
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ground white pepper, to taste
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¾cuppesto sauce
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½cuppine nuts, toasted
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1cupchopped sun-dried tomatoes
Cooking Directions
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Oil a medium bowl or gelatin mold, then line with plastic wrap for easy removal.
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In a food processor, blend feta, butter, cream cheese, garlic, shallot, vermouth, and white pepper until smooth.
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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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Turn the dip out onto a serving plate, remove the plastic wrap, and serve.
Tips
Vodka or gin may be substituted for the vermouth.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe30 | |
| Calories162 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 8g |
41% |
| Cholesterol 37mg |
12% |
| Sodium 234mg |
10% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 1g |
2% |
| Total Sugars 1g |
|
| Protein 4g |
8% |
| Vitamin C 1mg |
2% |
| Calcium 111mg |
9% |
| Iron 1mg |
4% |
| Potassium 119mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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