Creamy Keto Sun-Dried Tomato and Goat Cheese Dip Recipe

Name: Creamy Keto Sun-Dried Tomato and Goat Cheese Dip
Prep time: 10M
Total time: 10 min
Yield: 16
Ingredients: 4 Cream Cheese; 4 Goats Cheese (Soft); 0.33 Sour Cream (Cultured); 0.75 Sun-Dried Tomatoes; 3 Roasted Bell Peppers; 0.25 Onions; 2 Jalapeno Peppers; 0.5 Garlic; 0.13 Cilantro (Coriander)

2g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.4g

Protein

Fat

0.4g

Fiber

63cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

4 oz Cream Cheese
4 oz Goats Cheese (Soft)
0 1/3 cup Sour Cream (Cultured)
0 3/4 cup Sun-Dried Tomatoes
3 oz Roasted Bell Peppers
0 1/4 cup, chopped Onions
2 pepper Jalapeno Peppers
0 1/2 tsp Garlic
0 1/8 cup Cilantro (Coriander)

DIRECTIONS

Blend the softened cream cheese, goat cheese and sour cream until thoroughly incorporated.
Dice the sun-dried tomatoes, red pepper, onion and jalapeno then mince the garlic. Add the veggies to the cream cheese mixture. Blending to combine. Chop the cilantro reserving some for garnish, add salt and freshly ground black pepper to taste and blend again until incorporated.
Refrigerate for 8 hours or up to 1 day and serve with fresh vegetables. Will keep refrigerated in an airtight container for up to 1 week. Makes 2 cups; serving size is about 2 tablespoons per person.

Cooking Tip

If you’re serving as an appetizer, plate your dip with two or three different low carb snacks!