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Dip for the Stars Recipe

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This recipe for Dip for the Stars, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie Lindsley
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup unsalted butter
3/4 lb feta cheese, crumbled
1 8oz pckg cream cheese, softened
2 cloves of garlic, minced
1 shallot, minced
3 tbsp dry vermouth
ground white pepper to taste
1/2 c pine nuts, roasted
1 c chopped sun-dried tomatoes
3/4 pesto sauce

Directions:
Directions:
In food processor, combine the butter, feta cheese, garlic, shallot, vermouth, and white pepper. Process until smoth. Oil a medium bowl, or gelatin, mold and line with plastic wrap for easy removal. Layer the dip in the mold as follows: sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down the mold and refrigerate for at least 2 hours. Turn the dip out onto a serving pate and remove plastic wrap. Serve with crackers.

Number Of Servings:
Number Of Servings:
25+
Preparation Time:
Preparation Time:
1 hour, 20 minutes
Personal Notes:
Personal Notes:
I used a small cereal type bowl and got 2 out of the recipe. They freeze well too.

 

 

 

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