What’s the most important thing you need when you have friends or family over on your terrace? Drinks? Well… yes, but what about food? Most definitely! ;P I think snacks are more essential than drinks. I am fine with water only if I get some olives to nibble on or nice bread and something to dip ;) That’s why I always have stuff like that at home, or at least, the ingredients to make something like this Feta Spread with Sun-dried Tomatoes. Nobody sits on my terrace without anything to eat ;P
Really – some fresh bread and a delicious spread are all you need to make me happy. Luckily, a spread like this one here is really easy to prepare. If you have a good blender, the feta spread is ready in no time. In the past, we always bought spreads/dips like this, but when you make it at home for the first time, you realize the homemade version is equally good (if not even better) and definitely cheaper than the stuff you can buy in stores ;)
For this feta spread, I used sun-dried tomatoes – the title gives it away already ;P You have two choices here. You can either use dry sun-dried tomatoes (those in plastic bags) or you use the ones that are stored in oil. Both work well. The dry ones you’ll have to soak in water first. That’s basically the only difference. The ones in oil can be used right away. Both are bursting with flavors when used in the spread.
When making this spread you should think about what you want to do with it. By adding more cream cheese or some additional heavy cream to the mix you can determine the consistency pretty easily. A thicker consistency is perfect if you want to spread the cream on bread, a bit thinner and softer is great for dipping bread or veggie sticks in it ;)
If you need some tasty bread for the feta spread, you should definitely check out these Turkish Bread Rings. The perfect match. The pictures give that away already I guess ;P
INGREDIENTS / ZUTATEN
(4 servings)
2.8 oz. (80g) sun-dried tomatoes
1-2 garlic cloves
1-2 tbsp. olive oil
7 oz. (200g) feta cheese
5.3 oz. (150g) cream cheese
salt, pepper
(4 Portionen)
80g getrocknete Tomaten
1-2 Knoblauchzehen
1-2 EL Olivenöl
200g Feta (Hirtenkäse geht auch)
150g Frischkäse
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Add the sun-dried tomatoes to a heatproof bowl and pour boiling water on top. Let soak for about 10 minutes, then drain and chop coarsely.
2. Peel the garlic cloves and add them together with the tomatoes and some olive oil to a blender. Blend briefly to get smaller chunks – do not turn it into a paste (yet)! Crush the feta a bit (with a fork) and add about half of it to the blender along with the cream cheese. Blend everything until you get a smooth spread. If you still see some larger pieces that’s ok. In case the consistency seems too firm, add some more oil and mix again shortly. Add the remaining feta, fold in, and season with salt and pepper. Be careful with the salt, as the feta cheese is usually already well seasoned. Transfer the feta spread to a clean jar with a lid and store it in the fridge. The spread should be eaten within 3-4 days.
3. The feta spread tastes great on bread or as a dip with some veggie sticks. If you want to use it as a dip I recommend adding a bit more cream cheese to get a softer consistency.
1. Die getrockneten Tomaten in eine hitzebeständige Schüssel geben und mit kochendem Wasser übergießen. Für etwa 10 Minuten einweichen lassen, dann abgießen und grob hacken.
2. Die Knoblauchzehen schälen und zusammen mit den Tomaten und etwas Olivenöl in einen Mixer geben. Kurz durchmixen, damit kleinere Stücke entstehen – nicht zu Brei verarbeiten! Den Feta etwas zerdrücken und etwa die Hälfte davon zusammen mit dem Frischkäse mit in den Mixer dazugeben. Alles gut durchmixen, bis eine homogene Masse entsteht – es dürfen allerdings hier und da noch größere Stücke zu sehen sein. Sollte euch die Konsistenz zu fest sein, noch etwas Öl nachlegen und noch einmal mixen. Dann den restlichen Feta untermischen und mit Salz und Pfeffer würzen – beim Salz aufpassen, da der Käse meist schon ordentlich gewürzt ist. Die Fetacreme in ein sauberes Glas mit Schraubverschluß umfüllen und dann im Kühlschrank lagern. Die Creme sollte gut gekühlt 3-4 Tage durchhalten.
3. Die Fetacreme schmeckt prima auf Brot oder als Dip mit Gemüsesticks. Für die Verwendung als Dip würde ich ggf. noch etwas mehr Frischkäse einarbeiten, damit die Konsistenz etwas weicher wird.
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Here is a version of the recipe you can print easily.
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Homemade Feta Spread with Sun-Dried Tomatoes
- Prep Time: 00:15
- Cook Time: 00:00
- Total Time: 00:15
- Yield: 1 1x
- Category: Homemade
- Cuisine: International
Description
Some fresh bread and this Feta Spread with Sun-dried Tomatoes are all you need sometimes. Great as a starter or as a snack in between. Easy and delicious!
Ingredients
2.8 oz. (80g) sun-dried tomatoes
1–2 garlic cloves
1–2 tbsp. olive oil
7 oz. (200g) feta cheese
5.3 oz. (150g) cream cheese
salt, pepper
Instructions
1. Add the sun-dried tomatoes to a heatproof bowl and pour boiling water on top. Let soak for about 10 minutes, then drain and chop coarsely.
2. Peel the garlic cloves and add them together with the tomatoes and some olive oil to a blender. Blend briefly to get smaller chunks – do not turn it into a paste (yet)! Crush the feta a bit (with a fork) and add about half of it to the blender along with the cream cheese. Blend everything until you get a smooth spread. If you still see some larger pieces that’s ok. In case the consistency seems too firm, add some more oil and mix again shortly. Add the remaining feta, fold in, and season with salt and pepper. Be careful with the salt, as the feta cheese is usually already well seasoned. Transfer the feta spread to a clean jar with a lid and store it in the fridge. The spread should be eaten within 3-4 days.
3. The feta spread tastes great on bread or as a dip with some veggie sticks. If you want to use it as a dip I recommend adding a bit more cream cheese to get a softer consistency.
Notes
Enjoy spreading!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
