Herb Sheep Cheese Spread

Place the feta – drained – in a (microwaveable) bowl, drizzle with chili oil and olive oil and sprinkle with the herbs (basil, oregano and herbs de Provence) and heat in the microwave for 5 minutes at 180 watts. You can also heat the whole thing in a small pot until the feta softens a bit. Then finely mash the feta mixture with a fork and transfer to a tall plastic bowl or blender/shredder. Add the cream cheese, whipping cream and sour cream and mix well with a hand mixer, first on low speed and then on high speed, so that a bound mixture is formed. Season with salt, bell pepper, paprika, lemon, tomato paste, sambal oelek (depending on the desired spiciness) and mix well again. Cut the olives and hot peppers into very small pieces, add to the feta cheese mixture and mix again briefly with a small fork. Refrigerate for at least 1 hour.

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