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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!
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Hands-on Overall
Serving size 2 heaping tbsp/ 1 1/2 oz/ 40 g
Nutritional values (per 2 heaping tbsp/ 1 1/2 oz/ 40 g)
Net carbs1.3 grams
Protein4.3 grams
Fat12.9 grams
Calories124 kcal
Calories from carbs 4%, protein 12%, fat 84%
Total carbs1.6 gramsFiber0.3 gramsSugars1.1 gramsSaturated fat6.7 gramsSodium256 mg(11% RDA)Magnesium7 mg(2% RDA)Potassium50 mg(2% EMR)
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
- Place all the ingredients in a bowl: cream cheese, parmesan, pesto and olives. Mix using a spatula until well combined.
- Slice the cucumber or other fresh vegetables you plan to serve it with.
- 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.
Ingredients
- 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
- 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
- Place all the ingredients in a bowl: cream cheese, parmesan, pesto and olives. Mix using a spatula until well combined.
- Slice the cucumber or other fresh vegetables you plan to serve it with.
- 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.
Nutrition (per serving, 2 heaping tbsp/ 1 1/2 oz/ 40 g)
Calories124kcal
Net Carbs1.3g
Carbohydrates1.6g
Protein4.3g
Fat12.9g
Saturated Fat6.7g
Fiber0.3g
Sugar1.1g
Sodium256mg
Magnesium7mg
Potassium50mg
Detailed nutritional breakdown (per 2 heaping tbsp/ 1 1/2 oz/ 40 g)
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