Med Spread
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
30
ingredients
- 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
- 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.
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Reviews
-
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!
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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.
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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.
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RECIPE SUBMITTED BY
surus
United States