Low Carb Spicy Middle Eastern Layered Dip

This Low Carb Spicy Middle Eastern Layered Dip combines the bold flavors of the Middle East with a keto-friendly twist. Perfect for parties or a nutritious snack, this dip is packed with creamy, spicy, and savory layers that will tantalize your taste buds while keeping your carb count low.

Course Appetizer

Cuisine Middle Eastern

Keyword Appetizer, dip, Gluten-Free, Keto, Layered, Low-Carb, Middle Eastern, spicy, Sugar-Free

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 250kcal

Equipment

Skillet
Baking sheet
Parchment paper
Mixing bowls
Spatula
Serving dish

Ingredients

For the Spiced Meat Layer:

1 lb ground lamb or beef
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
½ tsp cayenne pepper

For the Eggplant Layer:

1 medium eggplant, thinly sliced about 1 lb / 454g
2 tbsp olive oil

For the Yogurt Layer:

2 cups Greek yogurt, full-fat
1 clove garlic, minced
½ lemon, juiced

For the Topping:

¼ cup pomegranate seeds
¼ cup chopped walnuts
2 tbsp fresh mint, chopped
1 tbsp olive oil
½ tsp sumac

Instructions

Heat olive oil in a skillet over medium heat.
Add the ground meat, breaking it apart with a spatula.
Stir in cumin, paprika, cayenne pepper, salt, and pepper.
Cook until the meat is browned and cooked through, about 7-8 minutes.
Remove from heat and set aside to cool.
Preheat the oven to 400°F (200°C).
Arrange eggplant slices on a baking sheet lined with parchment paper.
Brush both sides of the eggplant slices with olive oil and sprinkle with salt.
Bake for 15-20 minutes or until the eggplant is tender and slightly golden.
Remove from the oven and allow to cool.
In a bowl, combine Greek yogurt, minced garlic, lemon juice, and salt.
Stir until well combined and set aside.
In a serving dish, layer the cooled eggplant slices at the bottom.
Spread the spiced meat mixture over the eggplant layer.
Gently spread the yogurt mixture on top of the meat layer.
Sprinkle pomegranate seeds, chopped walnuts, and fresh mint over the yogurt layer.
Drizzle with olive oil and sprinkle sumac on top for added zest.
Serve the dip with low carb veggie sticks or keto-friendly pita bread for dipping.
Enjoy as a flavorful and satisfying appetizer!

Notes

For a vegetarian version, substitute the ground meat with finely chopped mushrooms or crumbled tofu.

Adjust the level of spiciness to your preference by increasing or decreasing the amount of cayenne pepper.

The dip can be refrigerated for up to 2 days. For best flavor, let it come to room temperature before serving.

Nutrition