Cheesy Pesto Dip

Pin itFollow us 148.4k

This 5-minute high-fat dip is perfect for keto snacking and I made a new video for you! You can use it as dip with fresh cucumber slices - or roll it into balls and cover in grated Parmesan or crisped up bacon pieces. If you can't eat dairy, try my Avocado & Egg Fat Bombs instead.

You can find more fat bombs in my Sweet & Savory Fat Bombs cookbook. If you like my book, please, don't forget to leave a review on Amazon - thank you for your support!

ShareFollow us 36.6k

Nutritional values (per serving, 2 heaping tbsp/ 1 ¹/₂ oz/ 40 g)

Ingredients (makes 1 ¹/₃ cups, 8 servings)

Dip:

• 1 cup full-fat cream cheese (240 g/ 8.5 oz)
• 2 tbsp basil pesto (30 g/ 1.1 oz) - you can make your own pesto
• ¹/₂ cup grated Parmesan cheese or other Italian hard cheese (45 g/ 1.6 oz)
• 10 olives, sliced (28 g/ 1 oz)
• Optional: salt and pepper to taste

Eat with:

• freshly cut cucumber slices, bell peppers or crispy lettuce leaves
• or refrigerate for 30 minutes, create balls and roll in grated or flaked Parmesan cheese like I did in this my Mediterranean Fat Bombs or crumbled bacon pieces like I did in my Bacon & Egg Fat Bombs.

Instructions

1. Place all the ingredients in a bowl: cream cheese, parmesan, pesto and olives. Mix using a spatula until well combined.
   
2. Slice the cucumber or other fresh vegetables you plan to serve it with.
   
3. Place the remaining dip in an airtight container and keep refrigerated for up to a week. If you can't eat it within a week, halve the recipe.
   

Ingredient nutritional breakdown (per serving, 2 heaping tbsp/ 1 ¹/₂ oz/ 40 g)

Net carbs	Protein	Fat	Calories
Cream cheese, soft (full-fat)
1 g	2.1 g	8.4 g	74 kcal
Basil & Macadamia Pesto (KetoDiet blog)
0.1 g	0.1 g	2.5 g	23 kcal
Parmesan cheese
0.2 g	2 g	1.5 g	22 kcal
Black olives
0 g	0 g	0.3 g	3 kcal
Green olives
0 g	0 g	0.3 g	2 kcal
Total per serving, 2 heaping tbsp/ 1 1/2 oz/ 40 g
1.3 g	4.3 g	12.9 g	124 kcal

Pin itFollow us 148.4k