Keto Sun Dried Tomato and Olive Feta Dip
How to Make It
Step 1
In a food processor, pulse together the feta cheese, just 3 TB of olive oil, water, and lemon juice. The cheese may still be a little chunky.
Step 2
Next, pulse in the dill and black pepper. Then, leave the processor on for about 30 seconds – long enough to make the feta cheese a little smoother and looser.
Step 3
In a small pan over medium heat, toss together chopped olives, chopped sundried tomatoes, the garlic, and the remaining 1 TB of olive oil. Heat until the ingredients are fragrant and the olive and tomatoes get a roasted char on them – about 4 minutes or so.
Step 4
Let the pan cool for about 1 minute. Then, pulse the ingredients into the feta dip in just 3-4 pulses to leave the ingredients slightly chunky. Set the dip in a serving dish. This recipe here was garnished with extra chopped dill.
Ingredients
- Feta Cheese – 8 ounce
- Olive Oil – 4 tablespoon
- Warm Water – 1-½ tablespoon
- Lemon Juice – ¼ each – juice from one lemon
- Dill Weed, Fresh – ½ tablespoon
- Black Pepper, Ground – ⅛ teaspoon
- Green Olives – 1 ounce
- Sun-dried Tomato, Dry Pack – ½ ounce
- Garlic – ½ teaspoon