Dips, spicy and hot

Ingredients for 1 servings:

• 400 g cream cheese
• 200 g feta cheese
• 6 olives, green
• 6 olives, black
• 1 handful of basil leaves
• 1 garlic clove(s)
• 1 tbsp tomato paste (1 heaped tbsp)
• 1 tsp herbal salt
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• Chili pepper(s), dried
• pepper
• olive oil
• some chili powder

Instructions

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

Perfect with flatbread

Spicy dip: Place 200g of cream cheese in a medium-sized bowl. Halve the feta and dice into small pieces. Add half to the cream cheese and set the other half aside. Chop the green olives into small pieces, roughly chop the basil, and add to the bowl. Press the clove over the bowl with a garlic press. Then add half a teaspoon each of the herb salt, thyme, and oregano. Finally, add a small dash of olive oil and a pinch of pepper. Blend the mixture until smooth with a hand blender. Spicy dip: Similar to the above. Only instead of the green olives and basil, add the black olives, tomato paste, and chili peppers. I always grind the dried chili peppers with an old electric coffee grinder. You can also use ready-made chili powder or something similar. Season to taste. Some like it spicier, use more, others less. Place each dip in a small bowl, cover with aluminum foil, and refrigerate. Even though it may be difficult, believe me, these dips taste best after they’ve been left to rest for a day or two. Serve them with flatbread or ciabatta, a few olives, and a glass of wine.