Pesto, sun-dried tomato and cream cheese spread

    1 hour 20 min

    This is a delicious spread that is packed full of Mediterranean flavours. It's a layered spread consisting of cream cheese mixed with feta, sun-dried tomatoes, pine nuts and pesto. Serve with crackers, crostini or crusty bread.

    348 people made this

    Serves: 30 

    • 225g unsalted butter
    • 350g feta cheese, crumbled
    • 225g cream cheese, softened
    • 2 cloves garlic, finely chopped
    • 1 shallot, finely chopped
    • 3 tablespoons dry vermouth
    • ground white pepper, to taste
    • 70g pine nuts, toasted
    • 55g sun-dried tomatoes, chopped
    • 175g pesto

    Prep:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    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 and line with cling film for easy removal. Layer the spread into the bowl as follows: sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the bowl and refrigerate for at least one hour.
    3. Turn the spread out onto a serving plate and remove cling film. Serve with crackers.

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    Reviews & ratings
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    Reviews in English (319)


    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.  -  02 Feb 2005  (Review from Allrecipes US | Canada)


    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.  -  04 Jul 2005  (Review from Allrecipes US | Canada)


    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: - 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!!  -  10 Dec 2007  (Review from Allrecipes US | Canada)