In a bowl, whisk together the Greek yogurt, sour cream, lemon juice, apple cider vinegar, and black pepper until well combined.
Add the Keto Chow and stir until completely mixed in.
Add 3 oz. of the blue cheese crumbles and 2 of the finely sliced scallions and gently stir in until evenly distributed.
Spoon into a serving dish and sprinkle remaining blue cheese crumbles and scallions on top.
Notes
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Keyword Carrie Brown, Spicy Taco Soup Base
Nutrition Facts
Keto Blue Cheese Dip
Serving Size
0.25 cup
Amount per Serving
Calories
126.15
% Daily Value*
Fat
7.93
g
12
%
Saturated Fat
4.52
g
28
%
Trans Fat
0.26
g
Polyunsaturated Fat
0.28
g
Monounsaturated Fat
1.95
g
Cholesterol
23.5
mg
8
%
Sodium
380.18
mg
17
%
Potassium
394.69
mg
11
%
Carbohydrates
4.07
g
1
%
Fiber
1.68
g
7
%
Sugar
1.7
g
2
%
Sugar Alcohol
0.01
g
Net Carbs
2.38
g
Protein
10.39
g
21
%
Vitamin A
110.93
IU
2
%
Vitamin C
24.95
mg
30
%
Calcium
180.58
mg
18
%
Iron
0.52
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Carrie Brown
Keto Chef
Carrie Brown is a pastry chef, cookbook author, commercial food photographer, and recipe developer who healed her BiPolar II Disorder using the ketogenic diet and is passionate about helping others improve their health through diet and lifestyle. She has been creating Keto Chow recipes since 2021 and is also responsible for the shake and product photography on the Keto Chow packaging and website.
She lives in rural Connecticut with her 5 feline housemates: Daisy, Mr. McHenry, Priscilla, Ermintrude, and Mr. Buttersworth, and when she is not cooking up delicious keto food to photograph she’s road tripping around the country taking images of beautiful places.