Keto Mexican 7 Layer Dip – Low Carb

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Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 16 servings

Category: Keto appetizers

INGREDIENTS

For the cauliflower layer:

• 4 cups cooked cauliflower florets, well drained
• 2 tablespoons sugar-free mayonnaise
• 1 teaspoon Creole seasoning (you can get this in the spice aisle or on Amazon)
• 3 tablespoons heavy whipping cream
• 1/2 teaspoon ground cumin
• 3 tablespoons canned chipotle in adobo sauce
• 1 tablespoon avocado oil (or other light tasting oil)

For the avocado layer:

• 2 cups mashed avocado
• 2 teaspoons lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

To assemble the dip:

• 2 cups full fat sour cream
• 1 teaspoon Creole seasoning
• 1 cup chopped tomatoes
• 1 cup finely shredded cheddar cheese
• 1/2 cup chopped scallions
• 1/4 cup sliced black olives
• 2 tablespoons chopped cilantro (optional)

INSTRUCTIONS

For the Cauliflower layer:

1. Combine the cooked cauliflower, mayonnaise, Creole seasoning, heavy whipping cream, cumin, chipotle, and avocado oil in a blender or food processor.
2. Blend until mostly smooth and thick.

For the Avocado Layer:

1. Mash the avocados with a fork until a slightly chunky consistency is reached.
2. Stir in the lime juice, salt and pepper.

To Assemble:

1. In an 8 inch trifle bowl or casserole dish, spread the cauliflower layer evenly over the bottom.
2. Spread the sour cream layer over the cauliflower layer.
3. Drop the avocado mixture by spoonfuls over the sour cream layer and carefully spread out until fully covered.
4. Sprinkle the Creole seasoning over the avocado layer.
5. Spread the chopped tomatoes over the avocado layer.
6. Sprinkle the shredded cheese evenly over the tomatoes.
7. Toss the scallions on over the tomato layer.
8. Dot the olive slices evenly over the top of the scallions.
9. Garnish with chopped cilantro if using.
10. Serve immediately, or store covered in the refrigerator for up to 5 days. Do not freeze.

Recipe by: ibreatheimhungry.com