Paleo 7-Layer Dip
Servings Prep Time
6people 1.5hours
Cook Time Passive Time
10minutes 1hour
Servings Prep Time
6people 1.5hours
Cook Time Passive Time
10minutes 1hour
Ingredients
Dip
“Refried Beans”
Guacamole
Instructions
  1. Begin by roasting the sweet potato at 400 degrees Fahrenheit for 1 hour. Before roasting, scrub the potato, prick it with a fork, and wrap it in tinfoil.
  2. Scoop the cooled sweet potato flesh into a blender. Add the coconut oil, nut/coconut milk, salt, and nut/seed butter. Blend until smooth. Set aside to cool completely.
  3. Prepare the guacamole in a separate bowl by mashing the avocado with a fork and adding all of the other ingredients. Mix until the mixture is homogenous & has reached desired texture (smooth, chunky, or somewhere inbetween).
  4. To assemble the dip, spread the “beans” onto a large plate or platter. Spread the “cheese” on top of the beans and add the guacamole on top of that. Add the salsa and sprinkle with lettuce, olives, and tomato.
  5. Serve with root veggie, plantain, or tortilla chips, or sliced vegetables for a Whole30 option. Enjoy!
Recipe Notes

I used my own recipe for a dairy-free and nut-free “cheese” dip! See my recipe here.

My favorite salsa is a “Zesty Cilantro Salsa” from my local grocery store. It has tomatoes and red chile. You can use whichever salsa you like!