Dips, Spicy and Hot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g cream cheese
- 200 g feta cheese
- 6 olives, green
- 6 olives, black
- 1 handful basil leaves
- 1 clove garlic
- 1 tablespoon tomato paste, ( heaped )
- 1 teaspoon herbal salt
- 1 teaspoon thyme, dried
- 1 teaspoon oregano, dried
- Chilli pepper (s), dried
- pepper
- olive oil
- some chili powder
Print Recipe
Pin Recipe Instructions
- Spicy Dip:
- Place 200 g of cream cheese in a medium-sized bowl. Halve the feta and dice it into small pieces. Add one half to the cream cheese and set the other aside. Cut the green olives into small pieces, roughly chop the basil and also add to the bowl. Using a garlic press, squeeze the clove over the bowl. Then add half a teaspoon each of the herb salt, thyme and oregano. Finally, a small dash of olive oil and a pinch of pepper are added. Now the whole thing is finely pureed with a hand blender.
- Hot dip:
- Similar to above. Instead of the green olives and basil, now add the black olives and tomato paste as well as the chili peppers. I always use an old electric coffee grinder to grind the dried chili peppers. You can also use ready-made chili powder or something similar. Seasoning is done according to taste. Those who like it spicier take more, others less.
- Place the dips in a small bowl, cover with aluminum foil and place in the refrigerator. Even if it can be difficult, believe me, the dips taste best when they have steeped for 1-2 days.
- It is best served with flatbread or ciabatta, a few olives and a glass of wine.
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