Tangy sun-dried tomatoes, dill, capers and yogurt come together with the complementary flavour of Parmesan cheese in this low-carb but full tang dip to go with any dipping implement, but especially cut veggies.
Keto Sun-Dried Tomato Yogurt Dill Dip Recipe
Ingredients:
- ⅓ cup sun-dried tomatoes, chopped
- 1 cup homemade high-fat yogurt
- ½ cup Parmesan cheese, grated
- 1 garlic clove, minced
- 2 tablespoons minced fresh dill (or ½ teaspoon dried dill weed
1 tablespoon capers, drained
Flaky sea salt (like Maldon or Fleur de sel, and freshly ground black pepper, to taste
Directions:
Combine yogurt, sun-dried tomatoes, salt and garlic. Pulse and blend, scraping down the sides several times, until smooth.
Add the dill and pulse to combine. Pour into a bowl and stir in capers. Top with a few capers and sprinkle of dill for garnish.
Store in the fridge or serve immediately with rutabaga chips, keto crackers, pork rinds or cut veggies.
Did you make keto sun-dried tomato yogurt dill dip recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
