Med Spread

• 1 cup unsalted butter
• 34 lb crumbled feta
• 8 ounces cream cheese, softened
• 2 cloves garlic, minced
• 1 shallot, minced
• 3 tablespoons dry vermouth
• white pepper, to taste
• 12 cup pine nuts, toasted
• 1 cup chopped sun-dried tomato
• 34 cup pesto sauce

1. In food processor, combine butter, feta, cream cheese, garlic, shallot, vermouth and pepper.
2. Process until smooth.
3. Oil a medium bowl or mold, and line with plastic wrap for easy removal.
4. Layer the dip as follows: 1/2 the tomatoes, nuts, pesto, cheese mixture; repeat.
5. Pat down the mold (I banged it on the counter), cover and refrigerate for at least one hour.
6. Unmold on serving plate and serve with crackers or bread.

unsalted butter, feta, cream cheese, garlic, shallot, white pepper, pine nuts, tomato, pesto sauce

Taken from www.food.com/recipe/med-spread-97488 (may not work)