Ingredients
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¾ pound feta cheese, crumbled
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1 cup unsalted butter
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1 (8 ounce) package cream cheese, softened
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2 cloves garlic, minced
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1 shallot, minced
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3 tablespoons dry vermouth
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ground white pepper, to taste
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¾ cup pesto sauce
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½ cup pine nuts, toasted
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1 cup chopped sun-dried tomatoes
Directions
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Oil a medium bowl or gelatin mold, then line with plastic wrap for easy removal.
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In a food processor, blend feta, butter, cream cheese, garlic, shallot, vermouth, and white pepper until smooth.
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Layer ingredients into the mold as follows: 1/2 each of the pesto, pine nuts, sun-dried tomatoes, and cheese mixture. Repeat layers once more. Pat down to press ingredients into the mold, and refrigerate for at least 1 hour before serving.
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Turn the dip out onto a serving plate, remove the plastic wrap, and serve.
Recipe Tip
Vodka or gin may be substituted for the vermouth.
Nutrition Facts (per serving)
162 | Calories |
15g | Fat |
3g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 162 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 8g | 41% |
Cholesterol 37mg | 12% |
Sodium 234mg | 10% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 4g | 8% |
Vitamin C 1mg | 2% |
Calcium 111mg | 9% |
Iron 1mg | 4% |
Potassium 119mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.