Description

This sheep's cheese spread is amazing! Super quick to make in the Thermomix® and simply tastes like more. The combination of creamy cream cheese and spicy sheep's cheese is unbeatable. I love how the crunchy sunflower seeds and fresh vegetables – bell pepper and carrot – give the spread a great bite. The clove of garlic provides the necessary spice, but not too intrusive. The herb salt rounds everything off perfectly. The spread is nice and creamy, but not boring. Ideal for breakfast bread, for dipping vegetable sticks or as a small snack in between. Also great for parties! If you like it a little spicier, you can add a pinch of chili. Perfect for anyone who likes it uncomplicated and delicious!

Ingredients (7 ingredients)

1 piece Clove of garlic

1 tbsp Sunflower seeds

1 piece Red bell pepper

1 piece Carrot

200 g Cream cheese

100 g Sheep's cheese

1 tsp Herb salt

Preparation (5 steps)

Chop garlic

Thermomix® Setting

3 sec/Speed 7

Add 1 clove of garlic to the mixing bowl and chop for 3 sec./speed 7.

3 sec

Chop sunflower seeds

Thermomix® Setting

5 sec/Speed 5

Add 1 tbsp of sunflower seeds and chop for 5 sec./speed 5.

5 sec

Chop bell pepper and carrot

Thermomix® Setting

5 sec/Speed 5

Add 1 red bell pepper (small!) and 1 carrot and chop for 5 sec./speed 5.

5 sec

Add cream cheese and sheep's cheese

Add 200 g cream cheese and 100 g sheep's cheese to the mixing bowl.

Season and mix

Thermomix® Setting

5 sec/Speed 4

Add 1 tsp of herb salt and mix for 5 sec./speed 4.

5 sec

Finished cooking? Great! 🎉

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About this recipe

This sheep's cheese spread is a piece of culinary freedom for me. I tried it for the first time on a small Greek island, in a tavern right by the sea. The host had made it himself, with ingredients from his own garden. Since then, I have been trying to bring this taste home, and with the Thermomix® it works really well. The ingredients are the be-all and end-all. The sheep's cheese, preferably a Greek feta, brings the spice and salty taste. Make sure to choose a feta that is not too dry so that the spread becomes nice and creamy. The cream cheese provides the base, the creaminess and softens the intensity of the sheep's cheese. Here you can vary: A double cream cream cheese makes the spread even richer, a low-fat cream cheese saves calories. The red bell pepper and the carrot bring sweetness and crunchiness to the spread. They also provide a beautiful color. The sunflower seeds are the icing on the cake: they give a great bite and a nutty taste. The garlic should not be missing, of course, but sparingly dosed so that it does not steal the show from the other aromas. The herb salt rounds everything off. I prefer to use a mixture with Mediterranean herbs such as rosemary, thyme and oregano. When preparing in the Thermomix®, it is important not to chop the ingredients too finely. The bell pepper and carrot should still be recognizable. If you prefer it finer, you can extend the chopping time a little. Make sure that the mixing bowl is clean before you start. After mixing, you should let the spread steep for a while so that the aromas can unfold properly. Variations are of course allowed! If you like it vegetarian, you can replace the sheep's cheese with a vegan alternative. For a spicier version, you can add a pinch of chili or some harissa paste. Dried tomatoes, olives or capers also go perfectly in the spread. Instead of sunflower seeds, you can also use pumpkin seeds or pine nuts. The sheep's cheese spread can be used in many ways. It tastes great on fresh bread, baguette or crackers. It is also a great dip for vegetable sticks such as cucumbers, carrots or bell peppers. It's always a hit at a party. Serve it with olives, pepperoni and flatbread. It also goes well with grilled meat or fish. The spread will keep in the refrigerator for about 3-4 days. You can also prepare it well and serve it the next day. It then tastes even better because the aromas have really combined. If you want to keep it longer, you can freeze it in portions. Before serving, you should let it thaw slowly in the refrigerator.