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Keto Dip Recipes
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Recipes for Keto Friendly Dips and Sauces

Naomi Whittel

Today I’m sharing my favorite dips and sauces that are not only keto-friendly but will add flavor and fun to your meal or snack.

My vanilla spiced yogurt dip is sweet (without risking major carb intake) with a tasty zing of ginger and cinnamon. And my tapenade recipe is a favorite of not just mine but my children; a unique and creative way of enjoying olives while getting a dose of healthy coconut oil to ensure we get in all the good fats.

Finally, I had to share my ultimate herbed dipping sauce (high in fat, low in carbohydrates) which is perfect for dipping your high fiber keto vegetables or as a savory sauce for your chicken or fish dishes.

For more recipes, new blogs, product offers, videos and more, join the community that receives my weekly newsletter! You can also order my new book, High Fiber Keto, where you’ll get more information on the high fiber keto diet and its benefits plus a scientifically-backed 22-day plan to successfully get you into the ketogenic lifestyle.

Vanilla Spice Yogurt Keto Dip Recipe

Naomi Whittel

Servings

6

Prep Time

15 minutes

Cook Time

0 minutes

Cuisine

Healthy

Category

Dip

My vanilla spiced yogurt dip is sweet (without risking major carb intake) with a tasty zing of ginger and cinnamon. And my tapenade recipe is a favorite of not just mine but my children; a unique and creative way of enjoying olives while getting a dose of healthy coconut oil to ensure we get in all the good fats.

Vanilla Spice Yogurt Keto Dip Recipe

Ingredients

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    • 1 cup olives

    • 2 cloves garlic, finely minced

    • 1 teaspoon dried oregano

    • 1 teaspoon dried thyme

    • 1 teaspoon dried rosemary

    • 1 tablespoon organic coconut oil

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    • ½ cup organic coconut oil

    • ½ cup macadamia nut butter

    • 1 teaspoon crushed red pepper

    • 2 cloves of garlic, minced

    • ½ teaspoon grated ginger

    • 3 sprigs parsley, stems removed and minced

    • 3 sprigs cilantro, stems removed and minced

    • ¾ teaspoon salt

    Directions

    1. Place all ingredients into a bowl and mix with a fork until well combined.

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    1. Slice and dice the olives into small pieces and place in a bowl. Add the minced garlic, oregano, thyme, rosemary and coconut oil. Mix to combine and season with salt and pepper.

    2. Refrigerate and allow to come to room temperature prior to serving (to allow oil to soften).

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    1. Combine all ingredients together in a bowl or a blender until well mixed. Use it to dip vegetables or as a topping for grilled fish or chicken.

    2. Store leftovers in a glass container in the refrigerator for up to 5 days. Bring to room temperature prior to serving.
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