How to make it

  • In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth.
  • Process until smooth.
  • Line a bowl, cheesecake pan, or gelatin mold with plastic wrap for easy removal.
  • Layer the dip into the mold as follows:
  • Pine nuts, sun-dried tomatoes, pesto, cheese mixture.
  • Repeat.
  • Pat down into the mold, and refrigerate for at least one hour.
  • Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers and/or bread.
  • * any leftovers are wonderful with pasta

Reviews & Comments 4

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  • chefsuz 9 years ago
    This is a divine torte recipe I have made numerous times and the name says it all! (; Thanks Ande!
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  • ande16 10 years ago
    Thanks Linebb956 ... usually everyone is eating it so the amount of garlic is no biggy. I've only used the sundried tomatoes in oil (but drained). So the tomatoes are still soft but not super duper greasy.
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  • linebb956 10 years ago
    This also sounds so good... do you go around people after adding 8-10 cloves of garlic? I love garlic too! The tomatoes, are they in the oil or dry?
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  • krumkake 10 years ago
    I can see why this is called "yum yum" - I will be making this one for sure...delish! Thank you!
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