Recipe by surus
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.
Top Review by Paja
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!
- 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
Directions See How It's Made
- 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.