About
This cheese dip has a rich flavor profile from salty olives, sundried tomatoes, and garlic. With a feta cheese base and a hint of fresh dill, this snack is actually not heavy at all! Serve as a spread, with chicken as a condiment, or dip into it with your favorite keto chip or vegetable! The original recipe here makes about 1 ½ cups total.
Ingredients
- 8 ounce feta cheese
- 4 tablespoon olive oil
- 1 ½ tablespoon warm water
- ¼ each – juice from one lemon lemon juice
- ½ tablespoon dill weed, fresh
- â…› teaspoon black pepper, ground
- 1 ounce green olives
- ½ ounce sun-dried tomato, dry pack
- ½ teaspoon garlic
Instructions
- In a food processor, pulse together the feta cheese, just 3 TB of olive oil, water, and lemon juice. The cheese may still be a little chunky.
- Next, pulse in the dill and black pepper. Then, leave the processor on for about 30 seconds – long enough to make the feta cheese a little smoother and looser.
- In a small pan over medium heat, toss together chopped olives, chopped sundried tomatoes, the garlic, and the remaining 1 TB of olive oil. Heat until the ingredients are fragrant and the olive and tomatoes get a roasted char on them – about 4 minutes or so.
- Let the pan cool for about 1 minute. Then, pulse the ingredients into the feta dip in just 3-4 pulses to leave the ingredients slightly chunky. Set the dip in a serving dish. This recipe here was garnished with extra chopped dill.
Nutrition Facts
- Servings: 6
- Calories: 193.2kcal/808.5kJ (per serving)
- Fat: 17.8g (per serving)
- Carbs: 3.3g (per serving)
- Protein: 5.8g (per serving)
