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Paleo 7-Layer Dip~ bean-free
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Paleo 7-Layer Dip

Select a 9" by 9" deep casserole dish, or any similar shape. Alternately, use 8-12 clear glass individual dishes.
Prep Time 25 minutes
Total Time 3 hours 25 minutes
Servings 8 servings
Author Megan

Ingredients

Legume-free "Bean" Dip

  • 5 zucchini, three raw, two steamed until very soft
  • 1/3 cup room temperature water or bone broth
  • 2 T. sustainably-sourced lard, bacon fat or tallow, melted and cooled slightly or use extra-virgin olive or coconut oil
  • 2 T. tahini
  • 1 T. sustainably-sourced gelatin, Great Lakes or Vital Proteins
  • 1 tsp. cumin
  • 1-2 cloves fresh garlic, to taste peeled and quartered
  • 1 tsp. sea salt
  • 1 tsp. onion powder
  • 1/2 tsp. dried oregano

Guacamole

  • 3 avocados
  • 2 T. fresh lime juice
  • 1/2 tsp. sea salt

Remaining Layers

  • 2 cups cultured cream/probiotic sour cream
  • 1 1/2 cups raw cheddar cheese, grated
  • 2 organic tomatoes, vine-ripened
  • 1 can natural olives, sliced
  • 3 green onions sliced thinly, or fresh chives
  • 1/2 cup fresh cilantro, leaves chopped small

Instructions

  • Place water or broth in small saucepan. Sprinkle gelatin over its surface, allowing it to dissolve for one minute. Heat over low heat, stirring, until water is steamy, 2-3 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.
  • Pour zucchini "bean" dip into casserole dish, creating a flat even layer. Refrigerate for 2-3 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.
  • Top "bean" layer with remaining ingredients: sour cream, guacamole, tomatoes, grated cheese, green onions (or chives), olives and fresh cilantro. Refrigerate until ready to serve.
    Paleo 7-Layer Dip
  • Here's what the dip looks like served as a salad, on greens with lemon and slow-cooked meat.