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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!
Hands-on10 minutesOverall10 minutes
Nutritional values (per serving)
Total Carbs2gramsFiber0.3gramsNet Carbs1.7gramsProtein4.1gramsFat11.8gramsof which Saturated5.6gramsEnergy123kcalMagnesium6mg (1% RDA)Potassium91mg (5% EMR)
Macronutrient ratio: Calories from carbs (5%), protein (13%), fat (82%)
Ingredients (makes 16 servings)
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
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
Combine the feta base ingredients in a food processor and blend until smooth. Place in a serving dish and smooth out the top.
In a medium bowl combine the Bruschetta ingredients.
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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