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prep time
5 min
cook time
1 h 0 min
ready time
1 h 5 min
Keto Baked Rosemary Goat Cheese Dip
This hot and gooey dip combines tangy and creamy goat cheese with acidic and savory marinara sauce. Scoop it up with baked keto fathead dough, tortilla, or cheese crisps! The original recipe here makes a total of 1 ¾ cups dip.
Jessica L.
Net Carbs
2.4 g
Fiber
0.7 g
Total Carbs
3.1 g
Protein
7.9 g
Fats
7.7 g
114 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Marinara Or Spaghetti Sauce Commercially Prepared
1 cup
Goat Cheese, Soft
6 ounce
Rosemary, Dried
½ teaspoon
Lemon Juice
2 teaspoon
Parmesan Cheese
½ cup, shredded
Recipe Steps
steps 3
1 h 5 min
Step 1
Preheat an oven to 350 degrees. Pour the marinara sauce in a small glass baking dish (the original recipe here used a 6x9 Pyrex dish). Crumble all the goat cheese over the sauce, then gently press the cheese down to sink into the sauce a little. Sprinkle the rosemary over the top.Step 2
Wrap foil over the top of the dish and bake for 45 minutes.Step 3
Unwrap the dish and squeeze the lemon juice into the dip. Use a spoon or toothpick to swirl the lemon and the goat cheese around in the marinara. Sprinkle the parmesan over the top. Bake for an additional 15 minutes, uncovered.
Comments
josie0695 5 years ago
Will this dip hold over to the next day?
recipewriter 5 years ago
Yes! Store in your refrigerator and reheat in the oven.