Happy New Year Everyone!

I want to thank you all for following my blog and for your support over the years. I hope your holidays were wonderful and I hope you have a fantastic new year. I will continue to share some good recipes with you. I will also be adding some new things to my blog that I hope you will enjoy. If there is anything you would like to see, please email me or leave a comment and I will get back to you pronto!

Let’s start this new year with a simple little give away. I have an adorable apron to give to one of you. I will have another one next month as well. All you have to do is leave a comment to this post, telling me what was the best thing you ate over the holidays? If you have a problem leaving a comment, email me at sugarbundlebetty@outlook.com

This is a recipe that I wish I had posted for ya’ll, before the holidays. It’s the perfect dip to serve guests. But you will want to make this for yourself! It’s a great Super Bowl snack and trust me….it will be devoured! It’s so delicious served with your favorite cracker or some good sourdough bread. It’s very rich and a little goes a long way, so you don’t want to pile it on your cracker. The combination of the feta dip along with the sundried tomato pesto…..M-mmm.

I first had this at a cookie exchange party several years ago. Thank you Debra, for the recipe. I’ve changed the recipe a bit, but this is really good stuff. I served it a couple of years ago at Thanksgiving. I had a guest who really isn’t into the actual Thanksgiving meal, so he made a meal of this. Remember that, Dean?  Well, this and chocolate chip cookies. Hahahah.

I made this dip into a layered mound. But you don’t have to. You can just put the feta mixture onto a plate and top it with the sundried tomato pesto. Be creative and do it any way that works for you.

Feta Dip with Sundried Tomato Pesto

Feta Dip:
8 oz block of cream cheese, softened
1/2 cup butter, softened
3 tblsp olive oil
2 cups feta cheese
2 tsp onion, minced finely
2 cloves of fresh garlic, minced finely
4 tblsp white wine, or vodka (you can use milk)

Mix everything together in a food processor, until creamy. Set aside.

Sundried Tomato Pesto:
1 cup sundried tomatoes
1/4 cup parmesan cheese, grated
1 – 2 tblsp olive oil, depending on how thick you like it

Mix tomatoes, cheese and olive oil in a food processor, until smooth.

Garnish:
1 cup minced basil or spinach
1/2 cup pine nuts (or use your favorite nuts. I use almonds)

Line a bowl with plastic wrap, with the plastic wrap hanging over the sides of the bowl. Now, start the layering process in this order:

-half the feta cheese mixture (spread evenly in the plastic wrap lined bowl)
-sprinkle half of the basil or spinach on top of the cheese mixture and lightly press down
-carefully spread half the sundried tomato pesto on top of the basil
-spread the remaining cheese on top

Bring the plastic wrap up and over the mixture. Gently pat it down to press everything together. Chill for at least an hour.

Remove from refrigerator. Grab the plastic wrap and lift it out of the bowl. Place serving platter on top of the dip and flip it over. Remove the plastic wrap carefully. Top the mound with the remaining pesto. Sprinkle on some nuts, gently pressing them into the pesto. Sprinkle with basil. Allow to sit for awhile before serving. It’s good chilled, but better at room temperature. Serve with some good crackers.

A nice glass of white wine or champagne goes oh so well with this. Enjoy.

Don’t forget to leave a comment for a chance to win the apron of the month.