Keto Savory Cheddar-Wrapped Dill Spears Recipe

Name: Keto Savory Cheddar-Wrapped Dill Spears
Prep time: 30M
Cook time: 3 min
Total time: 33 min
Yield: 9
Ingredients: 9 dill pickles, spears USDA; 5.33 plain greek yogurt, whole milk FNDDS; 2.5 cream cheese USDA; 0.25 fresh dill weed, sprigs USDA; 2 fresh parsley, chopped USDA; 3 dill pickle juice; 1.5 fresh lemon juice Canadian Nutrient File; 0.5 fresh garlic FNDDS; 0.25 table salt USDA; 0.125 paprika USDA; 6.75 sharp cheddar cheese FNDDS

2.3g
Net Atkins Count ^TM

Prep Time: 30 Minutes
Style:American
Cook Time: 3 Minutes
Phase: Phase 2
Difficulty: Moderate

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

7.3g

Protein

10.9g

Fat

0.4g

Fiber

137.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

9 ea dill pickles, spears USDA
5 1/3 fl-oz plain greek yogurt, whole milk FNDDS
2 1/2 oz cream cheese USDA
0 1/4 cup fresh dill weed, sprigs USDA
2 Tbsp fresh parsley, chopped USDA
3 tsp dill pickle juice
1 1/2 tsp fresh lemon juice Canadian Nutrient File
0 1/2 tsp fresh garlic FNDDS
0 1/4 tsp table salt USDA
0 1/8 tsp paprika USDA
6 3/4 oz sharp cheddar cheese FNDDS

DIRECTIONS

Heat oven and baking sheet to 400°F.
Place pickle spears on a paper towel lined plate to drain.
In a medium mixing bowl, use an electric hand mixer to whip together Greek yogurt and room temperature cream cheese until creamy and fully combined. Add in chopped dill, parsley, pickle juice, lemon juice garlic and salt. Mix again until fully incorporated. Smooth into a serving bowl and sprinkle with paprika. Set herb dip aside to allow flavors to blend.
Remove hot baking sheet from oven and place 3-4 slices of cheese on the pan keeping them at least a few inches apart. Place back in the oven for 1 minute, until outer edges are bubbly, but center is not quite bubbling. Remove from oven and allow cheese to cool on the baking sheet for 2 minutes. Place one pickle spear on each piece of cheese, aligned from corner to corner. Gently loosen one of the free corners of the cheese from the baking sheet and fold over the top of the pickle spear. Repeat with the opposite side, then repeat for each pickle. Continue to cool on the baking sheet for another 2 minutes, then carefully remove to a paper towel lined plate. Wipe the baking sheet with a paper towel, place back in the oven for 5 minutes, and repeat for remaining slices of cheese and pickles.
Serve cheese wrapped pickle spears with herb dip. One wrapped pickle with 1 ½ tablespoons of dip is one serving.

Cooking Tip

The tricky part of this recipe is keeping the hot cheese in a single piece as you wrap up the pickle spear. We found allowing the cheese to cool adequately before attempting to wrap the pickle to be a critical step. Then we carefully worked along the edge of one cheese corner to gently lift the cheese from the baking sheet and fold over the pickle spear. The additional cooling time allows the cheese under the pickle to firm up before being placed on the paper towel lined plate. We have to admit that we fully enjoyed our process failures, the goopy cheese bunched up around pickle spears tasted better than they looked!