Mediterranean feta carrot dip

Ingredients for 4 servings:

• 200 g feta cheese
• 2 m.-sized carrot(s), finely grated
• ½ onion(s), finely chopped
• 4 tbsp cream cheese, natural or cream cheese
• some milk or cream
• 4 tsp Parmesan, grated
• 6 slices of salami, diced
• some pepper
• some salt
• some garlic
• e.g. Tuscan herbs (oregano, thyme, rosemary, marjoram, sage)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Great as a filling for baked pumpkin, peppers, tomatoes, zucchini, etc.

Finely grate the carrots. Dice the feta cheese and then mash it finely with a fork. Mix the mixture with the cream cheese and a little milk or cream until smooth. Then stir in the onion, carrots, salami, and Parmesan cheese and season with the spices and herbs to taste. (If you prefer a finer texture, you can certainly puree the mixture—I haven’t tried that yet). Serve with flatbread or ciabatta. Tip: We first made this as a filling for half a Hokkaido pumpkin using up leftovers. Then grease the pumpkin well and pre-bake it in a baking dish at 180°C (convection oven) for 10-15 minutes. Then fill it with the mixture and bake it in the oven for another 15-20 minutes. The filling should brown slightly on the surface. I can also imagine it working well with peppers, zucchini, or tomatoes.