Home / Recipes / Gluten Free / Keto Baked Rosemary Goat Cheese Dip
Keto Baked Rosemary Goat Cheese Dip
This hot and gooey dip combines tangy and creamy goat cheese with acidic and savory marinara sauce. Scoop it up with baked keto fathead dough, tortilla, or cheese crisps! The original recipe here makes a total of 1 ¾ cups dip.
How to Make It
Step 1
Preheat an oven to 350 degrees. Pour the marinara sauce in a small glass baking dish (the original recipe here used a 6×9 Pyrex dish). Crumble all the goat cheese over the sauce, then gently press the cheese down to sink into the sauce a little. Sprinkle the rosemary over the top.
Step 2
Wrap foil over the top of the dish and bake for 45 minutes.
Step 3
Unwrap the dish and squeeze the lemon juice into the dip. Use a spoon or toothpick to swirl the lemon and the goat cheese around in the marinara. Sprinkle the parmesan over the top. Bake for an additional 15 minutes, uncovered.
Ingredients
- Marinara Or Spaghetti Sauce Commercially Prepared
1 cup
- Goat Cheese, Soft
6 ounce
- Rosemary, Dried
½ teaspoon
- Lemon Juice
2 teaspoon
- Parmesan Cheese
½ cup, shredded
