Dip For The Stars

Dip For The Stars

265 Reviews 15 Pics
  • Prep

    20 m
  • Ready In

    1 h 20 m
Recipe by  DANA COLE

“A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!”

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Adjust Servings

Original recipe yields 30 (2 tablespoon) servings



  1. In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
  2. Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
  3. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

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Reviews (265)

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This is a GREAT recipe, delicious flavors. It makes a ton of dip. It's not really a dip, but more of a layered "torte" of cheese, pesto, sundried tomatoes, etc. I made it for a Christmas gathering, and even with 15 guests, I still had quite a bit left over. I would suggest lining your serving plate with basil leaves so that they peek out from under the dip. Great presentation! Make sure to serve with crackers that are not salty. A toasted Italian bread or a sturdy water cracker works well.

cook in CALIF

cook in CALIF

This was very good and enjoyed by our guests. The only changes I made in the preparation was that I put the sundried tomatoes in the food processor. I do not care for them in chunks and it really spread more easily. I also put this in a small 4" springform pan. I did line it with plastic and it was so easy to present and looked beautiful. I was asked for the recipe and I will certainly make it again....oh, I used vodka too.



Absolutely the best dip ever! I made it for a holiday party this past weekend - everyone loved it AND many asked me for the recipe~! I did make a few changes based on other reviews. First off I made my own pesto sauce from this recipe off the site: http://allrecipes.com/Recipe/Pesto-Sauce/Detail.aspx - I halved the amount, used pine nuts and didn't add much salt which I think is really what made the dip as a whole good because I think store bought pesto is much saltier and the dip is already very flavorful on its own. For the dip, I also halved the recipe, still made a lot good for 15-20 people. Used a creamy feta, fresh cream cheese from a cheese market. Used about 1 1/4 cup of sun dried tomatoes in jar in oil - but made sure to drain as much oil as possible. Used all the pesto which was about 1 1/2 cup, again try to leave out oily parts. I added more tomatoes and pesto because other reviews stated there was too much cheese mixture, and it's true. So I just made the dip as I wanted and added more of the other layers. Best served with whole wheat pita or baguettes and make sure you place them on a separate plate because the dip will still be a bit oily on the bottom. WONDERFUL DIP!!

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Amount Per Serving (30 total)

  • Calories
  • 162 cal
  • 8%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 2.9 g
  • < 1%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 234 mg
  • 9%

Based on a 2,000 calorie diet



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Dill, Feta and Garlic Cream Cheese Spread


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