Tuesday, March 27, 2018

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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