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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  All Recipes

| 1. In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth. | 2. 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. | 3. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup	unsalted	1368.0	62.856	42.744	115.2
feta cheese	3/4	pound	crumbled	898.13	13.9142	48.3425	72.3947
cream cheese	1	package	softened	-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
shallot	1		minced	115.2	26.88	4.0	0.16
vermouth	3	tablespoons		-	-	-	-
white pepper			ground	-	-	-	-
pine nut	1/2	cup	toasted	454.275	8.829	9.2407	46.1498
tomato	1	cup	chopped sun-dried	41.4	9.18	2.16	0.36
pesto sauce	3/4	cup		790.02	19.0701	18.5787	71.064

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.