This creamy dip is wonderful on top of a fresh garden salad and it’s also delicious served with sliced cucumbers and celery sticks. We used up some staples in our fridge to make this, showing you how easy it can be to create tasty keto recipes with what you have on hand!
Prep Time: 10 minutes
Cooking Time: 0 minutes
2 tablespoons olive oil
Juice from ½ fresh lemon
1 teaspoon sea salt
1 medium zucchini, sliced & steamed or roasted
10 green canned olives
½ cup sun-dried tomatoes, packed in olive oil
2 tablespoons mayonnaise
Optional: 1 teaspoon hot sauce
Blend all ingredients in a high-speed blender or food processor until very creamy.
Serve between 4, storing any leftovers in a glass container in the fridge for up to 7 days.
Net Carbs: 5