Description
A rich and creamy keto-friendly dip featuring melted three cheeses topped with savory sautéed tomatoes and herbs, delivering a low-carb twist on classic bruschetta.
Ingredients
- 2 cups cherry tomatoes, diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup cream cheese, softened
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 190°C (375°F) and lightly grease a small baking dish.
- In a skillet over medium heat, heat olive oil and sauté garlic for about 30 seconds until fragrant.
- Add diced tomatoes, salt, pepper, and oregano. Cook for 5–7 minutes until softened and slightly reduced. Remove from heat and stir in basil.
- In a bowl, mix cream cheese, mozzarella, and parmesan until well combined.
- Spread the cheese mixture evenly into the prepared baking dish.
- Spoon the tomato mixture over the cheese layer and spread gently.
- Bake for 15–20 minutes until melted and bubbling. Broil for 2–3 minutes if desired for a golden top.
- Let cool slightly and serve warm.
Notes
- Cook tomatoes thoroughly to reduce excess moisture.
- Serve immediately for best texture and flavor.
- Add protein like chicken or beef for a heartier dish.
- Use fresh basil for best flavor.
- Optional: add heavy cream for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
