Low Fatlow Carb 7 Layer Tex Mex Dip Recipes

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.

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.

TEX-MEX DIP AKA SEVEN-LAYER DIP

Steps:

• Peel, pit and mash avocados in a medium-size bowl with lemon juice, salt and pepper.
• Combine sour cream, mayonnaise, and taco seasoning mix in a bowl.
• To assemble: Spread bean dip on a large shallow serving platter; top with seasoned avocado mixture; layer with sour cream-taco mixture.
• Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese.
• Serve chilled or at room temperature with round tortilla chips.