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.
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
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In a food processor, combine the butter, feta cheese, cream cheese, garlic, spring onions, vermouth and white pepper. Process until smooth.
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.
Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.