Prep 20 mins
Cook 1 hr
Our dinner group was getting together for paella and we were asked to bring an appetizer. I was looking for something Spanish and found this on Allrecipes where it was called "Dip for the Stars". It looks quite nice when unmolded and the combination of feta, sun dried tomatoes and pesto tasted great! We used it as a spread instead of a dip. I used salted butter because I had it and chopped almonds instead of pine nuts. The original says gin or vodka may be used instead of vermouth.
- 1 cup unsalted butter
- 3⁄4 lb crumbled feta
- 8 ounces cream cheese, softened
- 2 cloves garlic, minced
- 1 shallot, minced
- 3 tablespoons dry vermouth
- white pepper, to taste
- 1⁄2 cup pine nuts, toasted
- 1 cup chopped sun-dried tomato
- 3⁄4 cup pesto sauce
- In food processor, combine butter, feta, cream cheese, garlic, shallot, vermouth and pepper.
- Process until smooth.
- Oil a medium bowl or mold, and line with plastic wrap for easy removal.
- Layer the dip as follows: 1/2 the tomatoes, nuts, pesto, cheese mixture; repeat.
- Pat down the mold (I banged it on the counter), cover and refrigerate for at least one hour.
- Unmold on serving plate and serve with crackers or bread.
Oh WOW! I had so many compliments on this dip! Rich and delicious, certainly not something you would eat every day, but for a special occasion, it is perfect (I served it with veggies and crackers at my son's wedding.) I wanted the tomato and pesto flavour throughout, so I chopped the tomatoes finely and put most of them and most of the pesto in with the cream cheese mixture. I didn't mold it because I didn't get a chance to try it ahead and I didn't want to risk it collapsing. I used the remainder of the tomatoes and pesto to garnish the top. I actually forgot to use the pine nuts, but I really don't see how they could improve it. However, next time I will include them and see. This recipe is a definite keeper!
This is a fabulous spread I found on another website. It is very unusual, colorful and tastes amazing! I halved the recipe and it was plenty. It is wonderful for a wine-tasting party. I served it with toasted baguette slices. I drained the sundried tomatoes and pesto because the oil tends to "pool" on the serving plate.
I found this recipe looking for something to bring to a tapas party and decided to try this one. It was easy, looked great and people really loved it. I made it with unsalted butter and was glad because feta is a pretty salty cheese but realized after getting it all layered together that I had forgotten the vermouth! Oh well, it tasted 5 stars without and next time I make it will be sure to add it. My 11 year old son helped in the making process and he thought it was fun to do.