Layered Dip for the Stars!

    (379)
    1 hour 20 minutes

    A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table.


    350 people made this

    Ingredients
    Serves: 15 

    • 125g unsalted butter
    • 185g feta cheese, crumbled
    • 125g cream cheese, softened
    • 1 cloves garlic, minced
    • 4 spring onions, minced
    • 30ml dry vermouth
    • ground white pepper, to taste
    • 45g pine nuts, toasted
    • 80g chopped sun-dried tomatoes
    • 100g pesto

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. In a food processor, combine the butter, feta cheese, cream cheese, garlic, spring onions, vermouth and white pepper. Process until smooth.
    2. Oil a medium bowl, or a mould, and line with plastic wrap for easy removal. Layer the dip into the container 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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    Reviews and Ratings
    Global Ratings:
    (379)

    Reviews in English (306)

    2

    Made this for my husband's 50th birthday party. It was a HIT.  -  07 Jan 2011

    by
    144

    This is a GREAT recipe, delicious flavors. It makes a ton of dip. It's not really a dip, but more of a layered "torte" of cheese, pesto, sundried tomatoes, etc. I made it for a Christmas gathering, and even with 15 guests, I still had quite a bit left over. I would suggest lining your serving plate with basil leaves so that they peek out from under the dip. Great presentation! Make sure to serve with crackers that are not salty. A toasted Italian bread or a sturdy water cracker works well.  -  02 Feb 2005  (Review from Allrecipes USA and Canada)

    by
    97

    This was very good and enjoyed by our guests. The only changes I made in the preparation was that I put the sundried tomatoes in the food processor. I do not care for them in chunks and it really spread more easily. I also put this in a small 4" springform pan. I did line it with plastic and it was so easy to present and looked beautiful. I was asked for the recipe and I will certainly make it again....oh, I used vodka too.  -  04 Jul 2005  (Review from Allrecipes USA and Canada)

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