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side view of all the layers in Paleo 7 layer dip
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Paleo 7-Layer Dip (AIP, Keto, bean-free)

Paleo 7-Layer Dip is a fun dinner, lunch or appetizer recipe. Bean-free, dairy-free, AIP, Keto and featuring a zucchini-based "bean" dip layer, Paleo 7-Layer Dip uses five zucchini! So if it's summertime where you are, and you have LOTS of zucchini to eat up, enjoy this fun dinner, lunch or appetizer recipe.
Paleo, Whole30, Keto, Gluten-free, AIP,  and Anti-Inflammatory, make Paleo 7-Layer Dip to fit your dietary needs. Just follow the guidelines in the recipe.
Course Appetizer, DInner, lunch, Snack
Cuisine American, Mexican
Keyword 7 layer dip, aip, bean free, keto, paleo
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 3 hours 45 minutes
Servings 8 servings
Calories 313kcal
Author Megan
Cost $11

Equipment

  • 9" by 9" deep casserole dish or similar, ideally clear, so you can see the layers
  • 8 to 10 clear glass individual dishes for single servings

Ingredients

ZUCCHINI HUMMUS -- Bean-free, Legume-free "Bean" Dip (Bottom Layer)

  • 5 zucchini, peeled: three raw, two steamed until very soft
  • 1/3 cup water room temperature
  • 2 Tablespoons coconut oil, melted or olive oil
  • 2 Tablespoons tahini For AIP: Use tiger nut butter.
  • 1 Tablespoon gelatin, <-- This brand recommended. It's 3rd party tested for pesticides and grass-finished. Use code BEAUTIFUL10 at checkout for 10% off your entire purchase.
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon cumin omit for AIP
  • 1 clove garlic, peeled and quartered
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano

Guacamole (Next layer, on top of the "Bean" Layer)

  • 3 avocados
  • 2 Tablespoons lime juice, fresh
  • 1/2 teaspoon sea salt or Potassium Salt for more minerals in your food

Cilantro Lime Ranch Dressing (Layer on top of the Guacamole layer)

    Remaining Layers (listed in the order you'll layer them, on top of the dressing)

    • 1 can natural olives, sliced
    • 5 to 6 big radishes, cut into very small squares
    • 1 pound ground beef, cooked up in a pan, broken up with a spatula into small pieces while cooking, with 1 teaspoon sea salt (Add the salt at the beginning of cooking.)
    • 1/2 cup cilantro, fresh, leaves chopped small

    Instructions

    • Place water in small saucepan. Sprinkle gelatin over its surface, allowing it to dissolve for one minute. Heat over low heat, stirring, until water is steamy, 2 to 3 minutes.
    • Chop both raw and cooked zucchini. Place them in high-powered blender with remaining "bean" dip ingredients, including gelatin water. Blend on medium speed until smooth, about 50 seconds. (This Zucchini Hummus can also be served on its own or used in other recipes, great also for Mediterranean meals.)
      ZUCCHINI HUMMUS IN DISH
    • Pour zucchini "bean" dip into casserole dish, creating a flat even layer. Refrigerate for 2 to 3 hours, or until set.
    • Mash avocado with tines of fork in a medium sized bowl. Stir in lime juice and sea salt. Refrigerate until ready to use.
    • Layer the next 2 bottom components on top of the chilled zucchini "bean" layer: guac, then Cilantro Lime Ranch Dressing.
      3 layers process photo
    • Next top with sliced olives, then radishes, then ground beef, and finish with fresh cilantro. Serve with raw veggie slices, tortillas, chips or with lettuce for a salad.
      side view of all the layers in Paleo 7 layer dip

    Nutrition

    Calories: 313kcal | Carbohydrates: 5g | Protein: 14g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 183mg | Potassium: 871mg | Fiber: 7g | Sugar: 4g | Vitamin A: 428IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 2mg