I created this version to work better for my dietary restrictions and my whole family loves it! For the beans, I either use my veggie-based remake from Eat What You Love, or Siete brand refried black beans. Instead of sour cream, I mix up a little dairy-free yogurt and dairy-free cream cheese with my Healthy in a Hurry Taco Seasoning.
I tolerate sheep’s milk cheese, so that is what I shred on top (Lambchopper by Cypress Grove is the BEST), but you can use your favorite dairy-free cheese for this as well.
I like my taco seasoning on the mild side. I created my own version that has just the right amount of kick while being free from additives and anti-caking agents. If you’d like to make it yourself from scratch, I have the full recipe in my new Healthy in a Hurry Cookbook. But if you’d like the convenience of ready-made, you can buy my signature Taco Seasoning as part of my Danielle’s Favorites Trio. It’s organic and Whole30 approved. If you’re looking for MORE Whole30-compliant recipes to keep you on track for a full 30 days,
I hope you enjoy this Grain Free, 7-Layer Taco Dip! Here are some of my favorite recipes which my Taco Seasoning would pair perfectly with:
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Grain Free 7 Layer Taco Dip
- Prep Time: 15 minutes
- Chill Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 Servings 1x
- Category: Appetizer
- Cuisine: American
- 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 (I love Violife or Miyokos)
- ¼ cup dairy-free plain yogurt (favorite is CocoJune)
- 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
- Mash the guacamole with the lime juice, cilantro, and jalapeño. Season with salt.
- In a bowl, mix together the cream cheese, yogurt, and taco seasoning
- 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.
- Refrigerate for 1 hour to chill.
- Serve with grain-free tortilla chips, taro chips, or plantain chips.
- Cover tightly and refrigerate this dip for up to 7 days.
Keywords: snack, healthy in a hurry, Danielle Walker, against all grain, paleo, whole30 approved, seasoning blends, gluten free, grain free, lunch