Feta cream

Ingredients for 1 servings:

• 200 g feta cheese (sheep’s or cow’s milk)
• 200 g cream cheese
• 1 garlic clove(s)
• 2 tbsp parsley, fresh, flat
• ½ sprig(s) rosemary
• 2 tbsp olive oil
• ½ red bell pepper(s) (alternatively 1/2 tsp tomato paste)
• salt and pepper
• possibly milk or water as needed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

like the Turkish or Greek on the market – developed by me

Place all ingredients in a tall container and blend with a hand blender until smooth. Season with salt and pepper, and add a little milk or water if needed to achieve the desired spreadable consistency. Tastes great with warmed flatbread, but is also suitable for filling small peppers, cherry tomatoes, etc. A few additional tips/notes: Only pluck the herbs from the sprigs and don’t chop them by hand, otherwise they would be blended too finely. I prefer the paprika version to color the cream; tomato paste changes the flavor slightly. If you want the cream to be light, you can of course leave both out. However, I think the bell pepper adds a certain kick to the whole thing. If you like it spicy, you can of course add fresh or dried chili.