Seven Layer Nacho Dip Low Carb Food

KETO 7 LAYER DIP - LOW CARB

Steps:

• Combine the cooked cauliflower, mayonnaise, Creole seasoning, heavy whipping cream, cumin, chipotle, and avocado oil in a blender or food processor.
• Blend until mostly smooth and thick.
• Mash the avocados with a fork until a slightly chunky consistency is reached.
• Stir in the lime juice, salt and pepper.
• In an 8 inch trifle bowl or casserole dish, spread the cauliflower layer evenly over the bottom.
• Spread the sour cream layer over the cauliflower layer.
• Drop the avocado mixture by spoonfuls over the sour cream layer and carefully spread out until fully covered.
• Sprinkle the Creole seasoning over the avocado layer.
• Spread the chopped tomatoes over the avocado layer.
• Sprinkle the shredded cheese evenly over the tomatoes.
• Toss the scallions on over the tomato layer.
• Dot the olive slices evenly over the top of the scallions.
• Garnish with chopped cilantro if using.
• Serve immediately, or store covered in the refrigerator for up to 5 days. Do not freeze.

SEVEN LAYER NACHO DIP - LOW CARB

Steps:

• In a large skillet over medium-high heat brown the ground beef with the seasonings.
• Use a hand mixer to beat together the sour cream, hot sauce and cream cheese until smooth. (You can add more seasonings if desired.)
• Spread the beef in a single layer in an 8x11 or similar sized casserole dish. Dollop the sour cream mixture over the beef and carefully spread the mixture over the top of the ground beef.
• Top with the remaining layers of toppings and serve. See post for serving suggestions.

LAYERED SEAFOOD DIP

Steps:

• In a medium bowl, blend cream cheese, sour cream and mayonnaise.
• In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
• Cover and chill in the refrigerator at least 2 hours before serving.

LAYERED NACHO DIP

Steps:

• Spread beans in a rectangular casserole dish (9x13-inch). You could use chili instead, as well.
• Mix sour cream and cream cheese together (use a hand mixer or immersion blender). Spread over beans or chili.
• Spread salsa over sour cream/cream cheese layer.
• Sprinkle cheese over salsa.
• Add peppers, tomatoes, and green onions in layers. Top with jalapeño peppers or olives, if using. You can also put these on the side, so your guests can choose to add them or not.
• Chill until serving time. Serve with Nacho Chips.

LOW FAT/LOW CARB 7 LAYER TEX-MEX DIP

Steps:

• In a medium bowl, stir together the refried beans and salsa.
• Spread the bean mixture on a 9" platter or in a pie plate.
• Spread the yogurt cheese or sour cream on top of the bean layer.
• then layer the shreadded cheese, tomatoes, avocados, green onions and olives on top.
• If desired, cover and refrigerate for up to 4 hours.
• Serve with tortilla chips.

7 LAYER DIP

Steps:

• Layer in this order.
• 16 oz refried beans mixed w/ 1 package taco seasoning.
• 1 c sour cream.
• 1 c guacamole.
• 1 c salsa.
• 1 c lettuce.
• 1 c Mexican cheese.
• 4oz sliced olives.
• 1 c tomatoes.