Med Spread

10 ingredients
6 steps

Ingredients

  • 1 cup unsalted butter
  • 34 lb crumbled feta
  • 8 ounces cream cheese, softened
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 3 tablespoons dry vermouth
  • white pepper, to taste
  • 12 cup pine nuts, toasted
  • 1 cup chopped sun-dried tomato
  • 34 cup pesto sauce

Directions

  1. 1
    In food processor, combine butter, feta, cream cheese, garlic, shallot, vermouth and pepper.
  2. 2
    Process until smooth.
  3. 3
    Oil a medium bowl or mold, and line with plastic wrap for easy removal.
  4. 4
    Layer the dip as follows: 1/2 the tomatoes, nuts, pesto, cheese mixture; repeat.
  5. 5
    Pat down the mold (I banged it on the counter), cover and refrigerate for at least one hour.
  6. 6
    Unmold on serving plate and serve with crackers or bread.

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