1 c unsalted butter
3/4 lb feta cheese, crumbled
1 (8oz)cream cheese, softened
2 cloves garlic, minced
1 shallot, minced
3 Tbs dry vermouth
1/4 tsp white pepper
1/2 c pine nuts, toasted
1 c chopped sun-dried tomatoes
3/4 c pesto sauce

In a processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.


Oil a medium bowl and line with plastic wrap .

Layer:
Sun-dried tomatoes
pine nuts
pesto
cheese mixture
repeat

Pat down into the mold, and refrigeratefor 2 hours.
Turn the dip out onto a serving plate,serve with crackers.

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