Wow, it’s been some time since I actually sat down and wrote a post…..I think I need to really promise myself to do this more often, as it’s almost therapeutic for me, the writing of course, not the cooking & the eating 🙂
I have 3 dips I need to write about, but two of them are from November, so I have to go back and really remember what they were and the story behind the nights they were eaten. Many of you that know me know I have a good memory, I remember everything I have eaten and every article of clothing I have worn since I was in kindergarten. Though, lately, my memory hasn’t been my best friend, not sure if it’s stress, or just life, but I need to dig deep to find the other two…so today you get this mediterranean beauty!
The Fourth of July for me the past few years (thank you for the reminder Heather) has been a work day. I have been doing trunk shows at the lovely Terranea resort in Rancho Palos Verdes, for the past 4 years. Everyone should go, it’s fun, close to most, and you will feel like you are on vacation even in your own backyard. http://www.terranea.com/ Anywho….back to dip, this year I didn’t have to work on the actual 4th, which meant I could cook, and of course EAT! I went through the list of dips that are in my roster, and this one jumped out at me. Though this holiday is very American and red, white, and blue, this dip is sort of not, and it’s red, white, and green…..though pretty to look at, much better to taste.
1 cup unsalted butter
3/4 lb of feta cheese crumbled
8 oz’s of cream cheese
2 garlic cloves, minced
1 shallot, minced
3 tbs dry vermouth
1/2 cup toasted pine nuts
1 cup sun-dried tomato chopped
3/4 cup of pesto
white pepper to taste
Sooooooo……evidently I did not go to the Derek Zoolander school for kids that can read good….because not only did I realize something until just now, I also needed almost double of 2 of the ingredients, but I made it work.
No oven needed (well not really), I didn’t toast the pine nuts (this was the portion I conveniently skipped over) and I still think it tasted great! But by all means toast them in your little heart desires. I did get to use not only my big food processor, but my best friend the mini chop, it was a good day over here.
In your food processor combine the following: butter, feta cheese, cream cheese, garlic (I used 4 cloves), vermouth, white pepper, and shallot. This needs to be as smooth as possible!
While this is whirling away, you can try to do step 2 as neat as possible, it’s a challenge I tell you!
Take a small/medium glass bowl, and wipe the sides with olive oil or cooking spray, and then put plastic wrap on the inside, with the sides of the wrap hanging over, so you can lift the dip out, this bowl will be your mold. I tried every which way, like seriously I was sweating trying to get the creases out, it’s impossible…..don’t try.
Start to layer in this order: sun-dried tomato, pine nuts, pesto, cheese mixture, and keep going until you run out of something. The pesto I used, was one we brought on our picnic at the Steely Dan concert a few weeks back, if you spread this on a tire it’s amazing, buy this now http://www.giovannirana.com/products/basil-pesto-sauce/ Here is where my attention to detail, and my reading skills could have come in handy. I should have had more sun-dried tomato, & pesto, but I just grabbed and ran at the store….so make sure you have enough, maybe even more than the recipe calls for.
I had a lot of cheese left over, I used it on my sandwich today, it’s amazing on its own, I am counting the hours until I can have more. I squished as much as I could into this medium(ish) bowl, and it served about 15-20 people.
wrap it up tight at the top, and put a cover on (if you have) for at least an hour. I did mine over night, but if you don’t have time, it will set in about 60-90 minutes.
This was the only picture I could get of it out of the plastic (which was actually super easy to remove) because everyone devoured it the minute it was put out. This was one of my favorites to date!
Triscuts (better than the veggies)