Warm Goat Cheese Dip Recipe
This Low Carb Cinnamon Apple Goat Cheese Dip is rich with the lovely flavor of cinnamon apples, browned butter and pecans. We add chayote squash to mimic the flavor of apples without the carbs.
Servings: 12 people
Calories: 157kcal
Ingredients
- 3 tablespoon salted butter
- 1 whole chayote squash
- 1 ounce pecans (plus more for garnish)
- 2 teaspoon ground cinnamon (or to taste)
- ¼ teaspoon pink Himalayan salt
- ½ teaspoon ground sage (optional)
- ⅓ cup granular sweetener of choice
- ¼ whole lemon (juice of)
- 8 ounces soft goat cheese (unsweetened)
- 8 ounces cream cheese (full fat)
Instructions
- Preheat your oven to 350°F. Warm your cast iron skillet over medium heat. Cut your chayote squash into bite sized pieces. Rough chop your pecans. Set aside.
- Melt your butter in the skillet, then add in your chayote squash, cook until softened quite a bit, about 5-7 minutes.
- Add in your pecans and cook for another 3 minutes or so.
- Next, add in your cinnamon, salt, and ground sage, then add in your sweetener. Squeeze in your lemon juice. Cook until very soft, another 5-7 minutes or so.
- Add in your cream cheese and goat cheese, cook until very soft, stirring consistently.
- Put the skillet in the oven and cook for about 20 minutes. Top with some more pecans and lemon slices if you want.
- Serve this Goat Cheese Dip with some low carb chips of choice. We use Joseph’s Lavash Bread to make crackers by coating them with some oil and salt and cooking them for a few minutes in the oven.
- Serve and enjoy!
Notes
For crackers, we made a quick low carb cracker with Joseph’s Lavash bread brushed with coconut oil, salt and ground sage. We cooked them in the oven for 5 minutes at 400 degrees.
Nutrition
Calories: 157kcal | Carbohydrates: 1g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 204mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg