About
This tangy pickle dip is rich with cream cheese, a hint of garlic and zesty lemon.
This is perfect for dipping low carb veggies or smothering on keto crackers!
Ingredients
- 4 small – approx 2" long dill pickles
- 1 cup cream cheese spread
- 1 teaspoon lemon peel or zest raw
- 1 teaspoon lemon juice, fresh
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt, sea salt
Instructions
- Finely slice the dill pickles and add to a mixing bowl along with the cream cheese, garlic powder, lemon zest, lemon juice, salt and pepper. Mix well to combine.
- Cover and refrigerate until ready to serve.
Nutrition Facts
- Servings: 4
- Calories: 183.5kcal/767.6kJ (per serving)
- Fat: 17.3g (per serving)
- Carbs: 3.5g (per serving)
- Protein: 4.5g (per serving)
