Dairy Free 7 Layer Taco Dip - Danielle Walker Print

Grain Free 7 Layer Taco Dip

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Ingredients

Scale
  • 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

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.

Notes

* If you would like to make any of the spice blends in this recipe from scratch, the full recipes of all the spice blends are in my cookbook Healthy in a Hurry. If you would like to purchase the spices ready-made, click here.

Find it online: https://daniellewalker.com/dairy-free-7-layer-taco-dip/