Cheese and Spinach Fat Bombs with Sun-Dried Tomatoes
Rich, savory keto fat bombs combining cream cheese, spinach, and sun-dried tomatoes for a satisfying snack or appetizer with bold flavors. This mediterranean-inspired keto (keto, low carb) ready in about 15 minutes pairs softened cream cheese, finely chopped fresh spinach, chopped sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, softened cream cheese
- 1 cup, finely chopped fresh spinach
- 1/4 cup, chopped sun-dried tomatoes
- 1/4 cup grated parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: In a nonstick skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup finely chopped fresh spinach and sauté for 3-4 minutes until wilted and most moisture evaporates. Remove from heat and let cool.
- Step 2: In a mixing bowl, combine 8 oz softened cream cheese, cooled spinach, 1/4 cup chopped sun-dried tomatoes, 1/4 cup grated parmesan cheese, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly.
- Step 3: Using a tablespoon, scoop mixture and roll into 12 small balls. Place on a parchment-lined tray.
- Step 4: Refrigerate fat bombs for at least 1 hour until firm. Serve chilled as a flavorful keto snack.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheese and Spinach Fat Bombs with Sun-Dried Tomatoes take to make?
Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheese and Spinach Fat Bombs with Sun-Dried Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep softened cream cheese from drying out.
Can I substitute ingredients in Cheese and Spinach Fat Bombs with Sun-Dried Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheese and Spinach Fat Bombs with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheese and Spinach Fat Bombs with Sun-Dried Tomatoes keto?
Yes — this recipe is tagged keto, low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
