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My review
Dip For The Stars
DANA COLE
"A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!"
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Ingredients
1 h 20 m servings 162 calsOriginal recipe yields 30 servings (30 (2 tablespoon) servings)
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- US
- Metric
Directions
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Prep
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Ready In
- In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth. Watch Now
- Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour. Watch Now
- Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers. Watch Now
Nutrition Facts
Per Serving: 162 calories; 15.2 g fat; 2.9 g carbohydrates; 4.2 g protein; 36 mg cholesterol; 234 mg sodium. Full nutrition
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Reviews
Read all reviews 307378 Ratings
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Most helpful positive review
2/2/2005
This is a GREAT recipe, delicious flavors. It makes a ton of dip. It's not really a dip, but more of a layered "torte" of cheese, pesto, sundried tomatoes, etc. I made it for a Christmas gath...
Most helpful critical review
2/6/2007
This was pretty good, but not great. A good combination of ingredients, but perhaps in the wrong proportions. Chopping all those sundried tomatoes was too much work for the outcome. The garlic o...
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2/2/2005
This is a GREAT recipe, delicious flavors. It makes a ton of dip. It's not really a dip, but more of a layered "torte" of cheese, pesto, sundried tomatoes, etc. I made it for a Christmas gath...
7/4/2005
This was very good and enjoyed by our guests. The only changes I made in the preparation was that I put the sundried tomatoes in the food processor. I do not care for them in chunks and it rea...
12/10/2007
Absolutely the best dip ever! I made it for a holiday party this past weekend - everyone loved it AND many asked me for the recipe~! I did make a few changes based on other reviews. First off I ...
6/5/2007
This spread is delicious and unique. It truly is much more colorful than this photo depicts. Couple of tips...I've gotten the best reviews when I serve the spread with slices of baguette bread....
10/22/2007
I used my large mixer with a wire beater instead of my tiny processor. This recipe makes a large amount that my processor cannot accomodate. Came out wonderfully. Next time I'll double the amoun...
2/18/2004
This dip is raved over everytime. I served it at a dinner party and between 8 people the entire recipe was gone (that is a LOT of dip!). I've been asked to make it several times since. What i...
12/24/2010
Excellent! I am eating it as I write (and my husband is wrapping presents in the garage!) I would do three things differently next time. 1) Pulverize the sun-dried tomotoes in the food process...
2/8/2003
This was a great recipe. I was a little nervous because I never made anything like this before but everyone loved it. I took it to a Night at the Races event and even people from the next tabl...