This Grain-Free, 7-Layer Taco Dip is a gluten-free rendition of a childhood staple. I grew up always being tasked to make and bring this Tex-Mex layered dip to all of the football game parties in our neighborhood. It’s typically made with layers of refried beans and sour cream but this paleo version packs all of the flavors without the grains & dairy! It’s an easy party snack to make in advance, and it almost gets better with time in the fridge!
INGREDIENTS
● 2 avocados – peeled, pitted and diced
● 1 ½ tablespoons fresh lime juice
● ¼ cup chopped fresh cilantro
● 1 tablespoon minced jalapeño, seeded
● ½ teaspoon sea salt
● 1 (8 ounce) container dairy-free cream cheese
● ¼ cup dairy-free plain yogurt
● 2 tablespoons avocado oil mayonnaise
● 3 tablespoons Healthy in a Hurry Mild Taco Seasoning *
● 1 (16 ounce) can Siete refried black beans (or see my bean-free refried beans recipe in Eat What You Love)
● 4 tomatoes, seeded and diced
● 1 green bell pepper, seeded and finely chopped
● 1 ½ cups shredded cheese of choice (I use a hard sheep’s milk cheese, but a raw cheddar, or a dairy-free shredded cheese would work well too)
● ½ cup sliced black olives
INSTRUCTIONS
1.Mash the guacamole with the lime juice, cilantro, and jalapeño. Season with salt.
2.In a bowl, mix together the cream cheese, yogurt, and taco seasoning
3.On a shallow platter, or 9×13 casserole dish, spread the refried beans. Top the beans with an even layer of the cream cheese mixture. Spread on guacamole. Top with tomatoes, bell peppers, cheese, and black olives.
4.Refrigerate for 1 hour to chill.
5.Serve with grain-free tortilla chips, taro chips, or plantain chips.
6.Cover tightly and refrigerate this dip for up to 7 days.
#RECIPE