Low Carb Caprese Dip Delight! 🇮🇹
A delightful low-carb Caprese dip, perfect for a healthy appetizer or a satisfying keto snack. Enjoy the vibrant flavors of Italian cuisine with fresh tomatoes, basil, and creamy cheeses.
Equipment
- Skillet
- Oven-safe baking dish
Ingredients
- 1 tablespoon Olive Oil
- 1 Shallot finely chopped
- 1.5 cups Cherry Tomatoes halved
- 2 teaspoons Minced Garlic
- 0.5 teaspoon Thyme
- 0.5 teaspoon Dried Basil
- 1 Roma Tomato chopped
- 3 tablespoons Fresh Chopped Basil
- 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
Instructions
- Get Ready: Preheat your oven to a cozy 350 degrees Fahrenheit (175°C).
- Mix the Cheeses: In a mixing bowl, combine the softened cream cheese, sour cream, Greek yogurt, grated Parmesan, and shredded mozzarella until thoroughly blended and smooth.
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely chopped shallots and cook for about 3 minutes until they start to soften.
- Add Tomatoes & Garlic: Stir in the minced garlic and halved cherry tomatoes. Continue to sauté until the tomatoes become tender, which usually takes about 5-7 minutes.
- Infuse with Herbs: Mix the thyme, dried basil, and 2 tablespoons of fresh chopped basil into the tomato mixture.
- Combine & Bake: Pour the warm tomato and herb mixture into your prepared cheese blend. Stir everything well until fully combined. Spread this delicious dip evenly into an oven-safe baking dish or skillet.
- Bake to Perfection: Bake in the preheated oven for 20 minutes, or until the dip is bubbly and lightly golden.
- Garnish & Serve: Before serving, sprinkle the remaining chopped Roma tomato and fresh basil on top for a fresh, vibrant finish. Enjoy your easy and healthy Caprese dip!
Notes
Feel free to adjust the amount of herbs to your liking for a more intense flavor.
Nutrition Information (per serving):
- Calories: 205 kcal
- Total Carbohydrates: 7g
- Fats: 24g
- Protein: 13g
