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Dip For The Stars
SUBMITTED BY:
DANA COLE
PHOTO BY:
SunnyByrd
"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!"
RECIPE RATING:
Read Reviews
(188)
Review/Rate This Recipe
PREP TIME
20 Min
READY IN
1 Hr 20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup unsalted butter
3/4 pound feta cheese, crumbled
1 (8 ounce) package cream cheese, softened
2 cloves garlic, minced
1 shallot, minced
3 tablespoons dry vermouth
ground white pepper, to taste
1/2 cup pine nuts, toasted
1 cup chopped sun-dried tomatoes
3/4 cup pesto sauce
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DIRECTIONS
In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
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.
Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.
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REVIEWS
Reviewed on Feb. 2, 2005 by SUEG3
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SUEG3
Feb. 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 gathering, and even with 15 guests, I still had quite a bit left over. I would suggest lining your serving plate with basil leaves so that they peek out from under the dip. Great presentation! Make sure to serve with crackers that are not salty. A toasted Italian bread or a sturdy water cracker works well.
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16 users found this review helpful
This is a GREAT recipe, delicious flavors. It makes a ton of dip. It's not really a dip, but...
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Reviewed on Jun. 5, 2007 by
krash
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krash
Jun. 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. The flavor is simply too overwhelming for a cracker in my opinion. The bread slice stands up to the texture and flavors quite nicely and it makes the perfect two-bite appetizer. This recipe goes a LONG way as it's quite rich. I agree with those who say leave the butter in. The texture would change too much without it. I have found, however, that I need to soak up some of the oil that leeches out of the spread from the pesto and sundried tomatoes. It looks nicer if you clean it up a bit once it's set. You won't have to worry how it looks for long, however, because it will be GONE! Great recipe.
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12 users found this review helpful
This spread is delicious and unique. It truly is much more colorful than this photo depicts....
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Reviewed on Jan. 24, 2004 by
KOALAGIRL
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KOALAGIRL
Jan. 24, 2004
My sister made this for a party and people could not stop talking about how delicious this "dip" was. (It's actually more like a spread for crackers.) She halved the recipe for the amount of people attending and it was more than sufficient. The presentation is spectacular, not to mention how wonderful the ingredients taste together. Simply outstanding!
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11 users found this review helpful
My sister made this for a party and people could not stop talking about how delicious this...
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Reviewed on Mar. 29, 2003 by DIANE BULANDA
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DIANE BULANDA
Mar. 29, 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 table wanted the recipe. I gave them the name of the recipe and the adress to this great web site. I will definately make it again. It looks like it took a lot of time but it really didn't. Thanks Dana for sharing this great recipe!
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11 users found this review helpful
This was a great recipe. I was a little nervous because I never made anything like this...
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Reviewed on Mar. 21, 2003 by Stincuzzi
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Stincuzzi
Mar. 21, 2003
Excellent. I will definitely make this again. I omitted the butter and added extra cream cheese.
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11 users found this review helpful
Excellent. I will definitely make this again. I omitted the butter and added extra cream cheese.
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Reviewed on Jul. 4, 2005 by
cook in CALIF
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cook in CALIF
Jul. 4, 2005
This was very good and enjoyed by our guests. The only changes I made int he preparation was that I put the sundried tomatoes in the food processor. I do not care for them in chunks and it really spread more easily. I also put this in a small 4" springform pan. I did line it with plastic and it was so easy to present and looked beautiful. I was asked for the rescipe and I will certainly make it again....oh, I used vodka too.
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10 users found this review helpful
This was very good and enjoyed by our guests. The only changes I made int he preparation was...
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Reviewed on Feb. 18, 2004 by amberb
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amberb
Feb. 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 is especially impressive is that since things are whipped together in the food processor, all of the flavors melt together beautifully, and no one knows what makes them love it so much! If I paid top dollar for this at a restaurant I would not be disappointed.
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10 users found this review helpful
This dip is raved over everytime. I served it at a dinner party and between 8 people the...
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Reviewed on May 23, 2007 by NIGELLA1
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NIGELLA1
May 23, 2007
This is just wonderful! The photo doesn't look at all like what it looks like--gorgeous red tomatoes atop layers of white, green and red. So great for Christmas! This is very rich. I didn't think that it would make a lot, but it really goes a long way. Will make again at the Holidays.
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9 users found this review helpful
This is just wonderful! The photo doesn't look at all like what it looks like--gorgeous red...
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Reviewed on Jan. 24, 2004 by TMDDO
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TMDDO
Jan. 24, 2004
ABSOLUTELY EXCELLENT, I WAS BOMBARDED WITH RECIPE REQUESTS FOR THIS DISH EVERY TIME I HAVE SERVED IT!!
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9 users found this review helpful
ABSOLUTELY EXCELLENT, I WAS BOMBARDED WITH RECIPE REQUESTS FOR THIS DISH EVERY TIME I HAVE...
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Reviewed on Dec. 10, 2007 by
Sonia
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Sonia
Dec. 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 made my own pesto sauce from this recipe off the site: http://allrecipes.com/Recipe/Pesto-Sauce/Detail.aspx - I halved the amount, used pine nuts and didn't add much salt which I think is really what made the dip as a whole good because I think store bought pesto is much saltier and the dip is already very flavorful on its own. For the dip, I also halved the recipe, still made a lot good for 15-20 people. Used a creamy feta, fresh cream cheese from a cheese market. Used about 1 1/4 cup of sun dried tomatoes in jar in oil - but made sure to drain as much oil as possible. Used all the pesto which was about 1 1/2 cup, again try to leave out oily parts. I added more tomatoes and pesto because other reviews stated there was too much cheese mixture, and it's true. So I just made the dip as I wanted and added more of the other layers. Best served with whole wheat pita or baguettes and make sure you place them on a separate plate because the dip will still be a bit oily on the bottom. WONDERFUL DIP!!
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8 users found this review helpful
Absolutely the best dip ever! I made it for a holiday party this past weekend - everyone loved...