Layered Greek Dip

This beautiful layered dish is perfect to share on the deck with friends over a glass of wine. You can substitute vodka or gin for the vermouth.

Ingredients (serves eight)

  • 60g unsalted butter
  • 90g feta cheese, crumbled
  • 60g cream cheese, softened
  • 1 clove garlic, minced
  • 2 spring onions, minced
  • 15ml dry vermouth
  • 25g pine nuts, toasted
  • 40g chopped sun-dried tomatoes
  • 50g pesto
  • ground white pepper, to taste

Method
Blend the butter, feta cheese, cream cheese, garlic, spring onions, vermouth and white pepper in a food processor until smooth. Oil a medium bowl and line with gladwrap to make it easier to serve onto a platter. Layer the dip into the bowl with the sun-dried tomatoes first, followed by the pine nuts, pesto, and finally the cheese mixture. Repeat. Refrigerate for an hour before turning the dip out onto a platter.  Remove the gladwrap and serve with your favourite crackers and a glass of chilled white wine. 

Written by Debbie McTaggart



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