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Feta Creme mit getrockneten Tomaten | Bake to the roots

Homemade Feta Spread with Sun-Dried Tomatoes

  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:00
  • Total Time: 00:15
  • Yield: 1 1x
  • Category: Homemade
  • Cuisine: International


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!



2.8 oz. (80g) sun-dried tomatoes
12 garlic cloves
12 tbsp. olive oil
7 oz. (200g) feta cheese
5.3 oz. (150g) cream cheese
salt, pepper


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.


Enjoy spreading!

Keywords: homemade, spread, cream, feta, sun-dried tomatoes, mezze