Taco Olive Cheese Spread

Ingredients for 1 servings:

• 300 g cream cheese, light cheese is also fine
• 250 g sheep’s cheese
• 100 g Cheddar cheese or Swiss hard cheese
• 100 g bacon cubes
• 80 g tortilla chips (taco chips)
• 4 garlic cloves
• 8 green pitted olives
• 1 chili pepper(s)
• 20 basil leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 27 minutes

Microwave the bacon cubes in a suitable container for about 2 minutes, then allow to cool. Peel the garlic, halve and deseed the chili. Chop the olives, taco chips, and basil leaves, one after the other, in a food processor until they are as finely chopped as possible, but do not mash them. In a 3-liter bowl, use a fork to break up the feta cheese, then add the cream cheese (light because the other cheeses already have enough fat; if you prefer regular cheese, you can of course use that too), the finely chopped olives, chilies, garlic cloves, taco chips, basil, and the cooled bacon cubes, and stir to combine. Grate the cheddar cheese onto a plate using a coarse grater (I always remove the lid from the bowl), add it directly to the bowl with the other ingredients, and continue stirring. The cheese is very dense and dry due to the tacos, so you might want to mix it with olive oil or Miracle Whip (light or whatever) to thin it out a bit. Otherwise, you can use it as a spread without it. It will keep well for up to 2 weeks in a sealed container in the refrigerator.