Carrot-onion-cheese spread

Ingredients for 1 servings:

• 300 g cream cheese, light cheese is also fine
• 250 g sheep’s cheese
• 200 g hard cheese, Swiss (here St. Gallen Bärenkäse – matured for 6 months)
• 2 carrots
• 1 bowl of chili, depending on how hot you like it
• 1 onion(s), approx. 5 – 6 cm diameter
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Dice the onion into really small cubes, ideally in a food processor. Halve and deseed the chilies. Chop as finely as possible in the food processor, but do not puree. Peel the carrots and either grate them or chop them in the food processor. Mash the feta cheese well with a fork in a large bowl (about 3 l). Then add the cream cheese, finely diced onions, carrots, and chilies and stir. Next, grate the hard cheese with a coarse grater and add it to the other ingredients. The pinch of sugar is not absolutely necessary; it depends on the spiciness of the chilies.