Pesto and Feta Layer Dip

Add something new to your appetizer lineup with this easy Pesto and Feta Layer Dip recipe. The creamy cheese base, vibrant pesto, toasted pine nuts, and chopped sun-dried tomatoes create a bold dip that is perfect for scooping with pita chips.

Course Appetizer, Snack

Cuisine American, Mediterranean

Keyword appetizer dip, feta, pesto, spread, sun-dried tomato

Prep Time 15

Total Time 15

Servings

Calories 377kcal

Ingredients

12 oz feta cheese crumbled
1/2 cup butter softened
8 ounces cream cheese softened
2 tablespoons lemon juice
½ shallot finely minced
1 clove garlic minced
¼ teaspoon ground black pepper
½ cup pine nuts toasted
1 cup chopped drained oil-packed sun-dried tomatoes
¾ cup prepared pesto
Pita chips pita thins, or toasted pita bread for serving

Instructions

Add the feta, butter, cream cheese, lemon juice, shallot, garlic, and black pepper to a large bowl. Using a hand mixer, beat the mixture until smooth and well blended.
Spread about half of the cheese mixture into the bottom of a 1½ to 2-quart serving dish. Sprinkle with half of the toasted pine nuts, half of the sun-dried tomatoes, and spoon over about half of the pesto.
Repeat the layers with the remaining cheese mixture, pine nuts, sun-dried tomatoes, and pesto.
Cover and refrigerate for at least one hour to allow the flavors to come together. About 30 minutes before serving, remove the dip from the refrigerator so it can come to room temperature. Serve with pita chips, pita thins, or toasted pita bread.

Nutrition