Thursday, April 5, 2012

Mediterranean Layered Dip


Mediterranean Layered Dip

INGREDIENTS:
1 cup unsalted butter
3/4 pound feta cheese, crumbled
1 (8 ounce) package cream cheese,
softened
2 cloves garlic, minced
1 shallot, minced 3 tablespoons dry vermouth
ground white pepper, to taste
1/2 cup pine nuts, toasted
1 cup chopped sun-dried tomatoes
3/4 cup pesto sauce
DIRECTIONS:
1. In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
2. Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
3. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

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