The first time Christi and I had this dip, it was simply divine. We were on vacation in Indian Wells at a friend’s beautiful home. We were lounging poolside under a late afternoon sun, overlooking the golf course with “goblets” of wine in each of our hands. Our friend brought this dip out on a silver tray and we all sat and chatted and devoured the entire thing. If you’re looking for a sure thing, this is it.
We have served this dip several times since that beautiful afternoon in the desert. The recipe came to us from our dear friend who had received it from another dear friend, and it has made its way around the appetizer circuit. This layered cheese dip is ALWAYS a hit with everyone and has become a “go to” when we need something special. The presentation is elegant and it is easily made ahead so you’re not sweating it out at the last minute. With Labor Day just around the corner, this is the perfect appetizer to have on hand.
1- 8 ounce package of cream cheese
1- 8 ounce feta cheese
1- 7 ounce container Trader Joe’s pesto
1 cup oil packed sun dried tomatoes, drained and chopped
1/2 cup pine nuts, toasted lightly
1 Tb sherry or vodka to taste
3 dashes of tabasco
Bake the pine nuts in a low oven at 250 degrees until slightly browned.
In a Cuisinart, combine the cream cheese, feta cheese, sherry or vodka, and tabasco. Blend until smooth.
Line the inside of a medium-size round bowl with plastic wrap.
Cover the bottom of the bowl with the pine nuts. Next, layer the sun dried tomatoes over the pine nuts; pat down lightly. Layer the cream cheese/feta cheese mixture over the pesto sauce.
Cover with plastic wrap, pat down and chill overnight.
To serve this appetizer, invert onto a serving plate and garnish. Serve with crackers.