Low-Carb Bruschetta Feta Dip

Ingredients makes 16 servings

• Feta Base:
• 8 oz feta (226 g)
• 8 oz full-fat cream cheese (226 g)
• ¹/₃ cup full fat yogurt (83 g/ 2.9 oz)
• 2 tbsp olive oil (30 ml)
• 1 tbsp lemon juice (15 ml)
• pinch of fresh cracked black pepper
• Bruschetta:
• 1 pint cherry tomatoes, quartered (284 g/ 10 oz)
• 1 garlic clove, minced (3 g/ 0.1 oz)
• 2 heaped tbsp grated Parmesan cheese (20 g/ 0.7 oz)
• ¹/₃ packed cup basil, minced
• 3 tbsp olive oil (45 ml)
• 1 tbsp red wine vinegar (15 ml)
• ¹/₂ tsp sea salt

Instructions

1. Combine the feta base ingredients in a food processor and blend until smooth. Place in a serving dish and smooth out the top.

2. In a medium bowl combine the Bruschetta ingredients.

3. Top the feta dip with the bruschetta mixture and serve with your favorite keto crackers. Store in an airtight container chilled for up to 5 days.