Ingredients
Units
Scale
- 2 1/2 cups salsa
- 2 1/2 cups keto refried beans
- 1 teaspoon taco seasoning
- 1 1/2 cups sour cream
- 4 cups shredded cheddar cheese, divided
- 16 oz Chunky Guacamole
- 1/2-1 cup cup sliced black olives
- 1 green onion, thinly sliced
Instructions
- Place a siever over a bowl and add the salsa. Allow it to drain for about 30 minutes and then press, using a spatula, the salsa to remove additional liquid. Set the salsa to the side.
- In the bowl of a food processor, add the sour cream, 1 1/2 cup of cheese and taco seasoning. Pulse until smooth.
Assemble the 7-Layer Dip
- Spread bean mixture evenly over bottom of 8-inch square glass baking dish or 1-quart glass bowl.
- Spread sour cream mixture evenly over bean layer
- Sprinkle evenly with 2 cups of cheese (you should have 1/2 cup of cheese leftover).
- Dollop the guacamole over the cheese and carefully spread the guacamole
- Spread the drained salsa over the guacamole.
- Sprinkle with remaining 1/2 cup of cheese, sliced scallion and sliced black tomatoes. Enjoy!
Notes
- See post for substitutions to make this plant-based dip vegan
- To keep dip plant-based, see post for my "cheater" plant-based keto refried bean recipe that only takes a couple of minutes to prepare
- This dip is considered keto as it comes in at 70% fat
- Dip can be refrigerated for up to 24 hours. Let dip stand at room temperature 1 hour before serving.)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snacks, Appetizer
- Method: No-Bake
- Cuisine: American, Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 225
- Sugar: 2.5
- Fat: 17
- Carbohydrates: 9
- Fiber: 4
- Protein: 9
