Low Carb Caprese Dip
A delicious and easy-to-make low carb dip, perfect for any appetizer spread. Creamy, cheesy, and packed with fresh tomato and herb flavors.
Equipment
- Mixing Bowl
- Skillet
- Oven-safe baking dish
Ingredients
Dip Base
- 8 ounces cream cheese softened
- 0.25 cup sour cream
- 0.25 cup plain Greek yogurt
- 0.33 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
Tomato & Herb Mixture
- 1 tablespoon olive oil
- 1 shallot finely chopped
- 1.5 cups cherry tomatoes halved
- 2 teaspoons minced garlic
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried basil
- 1 Roma tomato chopped, for garnish
- 3 tablespoons fresh basil chopped, divided for mixture and garnish
Instructions
- Warm your oven by preheating it to 350 degrees Fahrenheit.
- In a mixing bowl, combine the softened cream cheese, sour cream, plain Greek yogurt, Parmesan cheese, and mozzarella cheese until they are well blended and creamy.
- Heat the olive oil in a skillet over medium heat. Add the chopped shallots and sauté them gently for about 3 minutes until they start to soften.
- Stir in the minced garlic and cherry tomatoes to the skillet. Continue to sauté until the tomatoes become tender, about 5-7 minutes.
- Mix in the dried thyme, dried basil, and 2 tablespoons of fresh chopped basil into the tomato mixture.
- Carefully pour the warm tomato and herb mixture into your cheese blend. Stir everything together thoroughly until it's fully combined.
- Spread this delicious dip evenly into an oven-safe baking dish or skillet. Bake in the preheated oven for 20 minutes until bubbly and golden.
- Before serving, garnish your warm dip with the remaining chopped Roma tomato and the last tablespoon of fresh basil for a vibrant finish.
Notes
Nutrition information per serving:
- Calories: 205
- Total Carbs: 8g
- Net Carbs: 6g
- Fats: 15g
- Protein: 10g
