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.