This savory dip is perfect to dip Keto crudites in, such as celery, broccoli, or cucumber. It is also amazing served with Keto crackers. Make this for your next holiday get together, it’s sure to be a hit!
Prep Time: 10 minutes
Cooking Time: 0 minutes + 1 hour to chill
4 ounces feta cheese
1 cup 2% Greek Yogurt
½ cup canned pumpkin puree
¼ teaspoon fine sea salt
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg
2 tablespoons toasted & chopped walnuts
1 tablespoon fresh thyme leaves
If you plan to toast your walnuts, arrange them on a baking tray and toast in the oven set to 325 F (160 C) for 3-4 minutes, then remove them from the oven and let them cool completely.
Add the feta cheese, Greek yogurt and pumpkin puree to the bowl of a food processor. Pulse on high speed until very creamy. This will take a few minutes.
Add the sea salt, black pepper and pinch of nutmeg and continue to pulse until everything is well-combined.
Garnish with toasted chopped walnuts and fresh thyme leaves.
Serve between 8, storing any leftovers in an airtight glass container in the fridge for up to 1 week.
Net Carbs: 3