Low-Carb Bruschetta Feta Dip

You know those recipes that you make and take one bite and just know that it’s going to be a lifelong favorite?

This Keto Bruschetta Feta Dip is one of those. It’s so delicious! It can be served on grain-free crackers, on top of low-carb toast for breakfast (my favorite), or as a dip for fresh vegetables. It makes a great party appetizer!

Preparation time

Hands-on:    10 minutes
Overall:     10 minutes

Nutritional values (per serving)

Total Carbs	2	grams
Fiber	0.3	grams
Net Carbs	1.7	grams
Protein	4.1	grams
Fat	11.8	grams
of which Saturated	5.6	grams
Energy	123	kcal
Magnesium	6	mg (1% RDA)
Potassium	91	mg (5% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (13%), fat (82%)

Ingredients (makes 16 servings) Feta Base:

• 8 oz feta (226 g)
• 8 oz full-fat cream cheese (226 g)
• ⅓ cup full fat yogurt (83 g/ 2.9 oz)
• 2 tbsp olive oil (30 ml)
• 1 tbsp lemon juice (15 ml)
• pinch of fresh cracked black pepper

Bruschetta:

• 1 pint cherry tomatoes, quartered (284 g/ 10 oz)
• 1 garlic clove, minced (3 g/ 0.1 oz)
• 2 heaped tbsp grated Parmesan cheese (20 g/ 0.7 oz)
• ⅓ packed cup basil, minced
• 3 tbsp olive oil (45 ml)
• 1 tbsp red wine vinegar (15 ml)
• ½ tsp sea salt

Instructions

1. Combine the feta base ingredients in a food processor and blend until smooth. Place in a serving dish and smooth out the top.
2. In a medium bowl combine the Bruschetta ingredients.
3. Top the feta dip with the bruschetta mixture and serve with your favorite keto crackers. Store in an airtight container chilled for up to 5 days.
   

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