Reviewed: Nov. 22, 2009

Excellent and everyone loved it! It also had great presentation with a WOW factor--great to take to a party. I will be making it again just on a smaller scale!

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kristen

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 18, 2009

delicious, but makes a lot!! doesn't need butter. used spring form. used vodka (instead of vermouth, cause its what i had). used sun-dried tomatoes not packaged in oil & then added a little oil & used my magic bullet to chop up.

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Nicki

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Reviewed: Nov. 1, 2009

This was a great dip, and I used it in a pancetta lined Halloween mask to use as a mold for a Silence of the Lambs effect. The mixture of the sun dried tomatoes, pine nuts, and pesto made a great effect for a Halloween theme.

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MITHRILROS

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Reviewed: Sep. 28, 2009

So good! I've been wanting to try this recipe for so long and I'm so glad that I finally did! I even forgot the vermouth and it was still delicious!

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Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: Sep. 27, 2009

I made this for the first time for a couple shower I hosted for 40 people. I was nervous since I had never made it before but it turned out awesome and many people raved about it!! Here is what I did a little differently - used a 9" spring form pan - used vodka instead of vermouth - used store bought sun dried tomato spread - used 3 garlic cloves (this was too many, will use 1 - 2 next time) - used 1/4 to 1/2 c more pesto, sun dried tomatoes than called for served with water crackers and small toasted slice baquettes.

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TexJess

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Reviewed: Sep. 5, 2009

This is one fabulous dip! I made 2 for a large bridal shower, one with gorgonzola and one with fete. The gorgonzola dip won-hands down. Thanks for sharing this great appetizer Dana.

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Kathleen

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jul. 20, 2009

I have made this for Christmas parties. I usually skip the butter, because it seems out of place to me and isn't needed. I usually mix the pesto and sundried tomatoes together and alternate layers of cheese mixture and tomato pesto mixture and then top with toasted pine nuts when it is unmolded.

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carrieannro

Cooking Level: Intermediate

Home Town: Poplar Grove, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jul. 5, 2009

Delicious, beautiful and actually quite easy to make! It was very flavorful and a hit. I might decrease the feta and butter/increase the cream cheese next time, due to my own preferences, but it really is wonderful as is. The directions are spot on perfect - easy to follow. The only other thing I would add is if you're using store bought or very oily pesto, drain it some, or else the dip will "weep" green basil flavored oil - doesn't hurt the taste at all, but distracts from such a pretty presentation.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jun. 20, 2009

Each of the 5 stars I have rated this are VERY well-deserved. I served this at a party we had last weekend and have promised to share the recipe with no less than 6 people! I especially like this recipe because the techniques (like lining the mold with Saran Wrap) and ingredients used allow me to adapt this recipe to other favorite flavors. Thanks for this GREAT recipe, Dana!

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canela999

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Reviewed: Mar. 29, 2009

What a GREAT recipe! Definitely five stars. I used Clasico Sun dried tomato sauce and spread and drained it through a tight meshed strainer to get all of the oil out. I'm glad I did because there was quite a large amount of oil drained out. I also used Clasico Traditional Basil Pesto and did the same with that. Both of these were VERY flavorful and great choices. I forgot to toast the pine nuts but they were fine as is. I prepared this the night before so it could sit in the mold overnight. I was also glad that I used saran wrap first because it made it super easy to take out of the mold. I got ALOT of compliments on this recipe. I was told it was CHRONIC. :)

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Jenybunbun

Cooking Level: Intermediate

Home Town: Warsaw, Virginia, USA

Living In: Toledo, Ohio, USA

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Reviewed: Mar. 7, 2009

I use a Rubbermaid "Take Along" round #3 container for half of this recipe. I love the presentation of it in that shape. I use that every time and I think it looks great! I LOVE this recipe and have made it for MANY events. It always gets devoured.

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Feb. 17, 2009

I used gin and served with watercrackers. Everyone loved it! I only made half the recipe and it was plenty. I may try it sans butter and with more cream cheese next time... just because it seems healthier that way!

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Lisa

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Reviewed: Feb. 9, 2009

I made this for a New Year's eve party and my guests thought I was some sort of epicurian goddess! I made 6 individual small tortes out of the recipe using some Pampered Chef prep bowls. I served 3 that evening, brought 1 over to a New Year's Day gathering, gave 1 to a friend, and had one left over at home. This worked much better than one giant torte.

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Sister Sadie

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

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Reviewed: Feb. 2, 2009

I made this for our Superbowl party and it was very pretty. I made it with Simple Garlic and Basil Pesto and I followed one review and added a more tomatoes than called for. It does make a lot.

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jan. 30, 2009

Major hit at my party!

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Pat

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Reviewed: Jan. 19, 2009

Very good blend of flavors, my co-workers enjoyed.

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Denise89

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Jan. 15, 2009

I have made this several times and I always get compliments. Not only is it pretty but it taste great. A great app for a big party. It makes a lot!

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Gracie

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Reviewed: Jan. 5, 2009

This is an appetizer with excellent visual appeal. For a little variety, try substituting goat cheese for the feta. It's wonderful!

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Jan. 4, 2009

This was a beautiful presentation, but only the adults cared for it. I took it to a family gathering with 18 people, 8 of which were adults, and came home with most of it. I wish I could say we loved it after all the reviews, but unfortunately, we didn't. Thanks for the post!

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