Sheep Cheese Spread Provencale
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet feta cheese
- 1 teaspoon oil, (chilli oil)
- 1 tablespoon olive oil
- 80 g cream cheese 0.2%
- 2 tablespoon sweet cream
- 2 tablespoon sour cream
- 2 dashes lemon juice
- 0.5 teaspoon ½ sambal oelek, or more, depending on the degree heat required
- 2 teaspoons tomato paste
- 1 teaspoon paprika powder
- 0.5 teaspoon ½ basil or 3 fresh leaves
- 0.5 teaspoon ½ oregano
- 0.5 teaspoon ½ herbs Provence
- 10 olives, green, filled with peppers
- 1 pepperoni, mildly pickled
- Salt, sparingly
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Put the feta - drained - in a (microwave-safe) bowl, drizzle with chili oil and olive oil, sprinkle with the herbs (basil, oregano and herbs of Provence) and heat in the microwave for 5 minutes at 180 watts. If you don`t have a microwave, you can heat the whole thing in a small saucepan until the feta is a little softer.
- Then finely mash the sheep`s cheese mass with a fork and pour into a tall plastic bowl or into the mixer / chopper. The cream cheese, sweet cream, sour cream, salt (sparingly), pepper, paprika, lemon, tomato paste, sambal olek (best to add only 1/2 teaspoon at first and then 1/2 teaspoon after seasoning), depending on the heat you want, add and mix well with the hand mixer first on a low speed and then on a high speed, so that a bond is formed. If you don`t have a blender or hand mixer, you can also use a magic wand. Cut the olives and peppers into very small pieces, add to the sheep`s cheese mass and stir again briefly with a fork (not with the mixer, otherwise there will be no more pieces). Chill for at least 1 hour and then enjoy with baguette or toast.
- Also suitable as a starter or side dish for a barbecue evening or as a dip for a party.
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