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Keto Veggie Dip
This keto veggie dip is packed with flavor, and it's perfect for snacking on crunchy vegetables or dipping your favorite low-carb crackers.
Prep Time
2
minutes
mins
Cook Time
1
minute
min
Total Time
3
minutes
mins
Course:
Appetizers and side dishes
Cuisine:
American
Servings:
5
Calories:
317
kcal
Author:
Tayo Oredola
Ingredients
1
cup
mayonnaise
2
tablespoon
sour cream
1
tablespoon
fresh rosemary
about 4 sprigs
1
tablespoon
dill
½
teaspoon
black pepper
½
teaspoon
onion powder
½
teaspoon
garlic powder
¼
teaspoon
salt
or to taste
Instructions
Remove the rosemary leaves from the stem.
Chop the dill and rosemary leaves.
Add all the ingredients to a small bowl.
Mix thoroughly using a whisk or spatula.
Alternatively, combine using a food processor.
Store in a mason jar in the fridge.
Notes
This recipe makes 10 tablespoons (5 servings). Each serving is 2 tablespoons and contains less than 1 net carb per serving.
You can add more sour cream or mayonnaise if you want a creamier dip. For a thinner consistency, add a little water or milk.
For a spicier dip, add some cayenne pepper, chili powder, or hot sauce to taste.
Feel free to adjust the spices to suit your taste.
Top your dip with a garnish like green onions, a squirt of lime juice or lemon juice, or more fresh herbs.
Nutrition
Calories:
317
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
34
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
20
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.1
g
|
Cholesterol:
22
mg
|
Sodium:
403
mg
|
Potassium:
26
mg
|
Fiber:
0.2
g
|
Sugar:
0.4
g
|
Vitamin A:
78
IU
|
Vitamin C:
0.3
mg
|
Calcium:
12
mg
|
Iron:
0.2
mg