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prep time
6 min
cook time
4 min
ready time
10 min
Keto Sun Dried Tomato and Olive Feta Dip
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.
Jessica L.
Net Carbs
2.7 g
Fiber
0.5 g
Total Carbs
3.2 g
Protein
5.8 g
Fats
17.9 g
194 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Feta Cheese
8 ounce
Olive Oil
4 tablespoon
Warm Water
1-½ tablespoon
Lemon Juice
¼ each - juice from one lemon
Dill Weed, Fresh
½ tablespoon
Black Pepper, Ground
⅛ teaspoon
Green Olives
1 ounce
Sun-dried Tomato, Dry Pack
½ ounce
Garlic
½ teaspoon
Recipe Steps
steps 4
10 min
Step 1
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.Step 2
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.Step 3
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.Step 4
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.
