The classic Tex-mex 7-layer dip has always been one of my favourite party appies. Who doesn’t love taking a crunchy chip and digging into all those layers of deliciousness? Now that I have keto versions of ever necessary elements, posting this lower-carb, keto-friendly version of this dip recipe was a foregone conclusion!
Keto 7-Layer Dip Recipe
Ingredients:
- 1 batch keto refried black soy beans
- 1 cup sour cream
- ½ cup (4oz) cream cheese, softened
- 1 teaspoon keto taco seasoning
- 1 batch keto guacamole
- 1 cup keto salsa, liquid drained
- 2 green onions, diced
- 3 tablespoons kalmata olives](https://amzn.to/2HMSaZ3) pitted and sliced
- 1½ cups manchego, aged cheddar (or a blend), grated
Directions:
Prepare all the ingredients so that they’re ready to go ahead of time. If you’re making them all from scratch as I do, you realize that this can take a bit of time. You can save time by buying a couple of items already pre-made, like the sour cream, salsa and guacamole, but the you’ll have to make the refried beans yourself to make them keto-friendly as I have never seen pre-made refried beans use black soy beans before.
In a small mixing bowl, stir together the sour cream and cream cheese with the taco seasoning. Set aside.
In a 9” square or round Pyrex dish, spread the refried beans over the bottom using a spatula, then spread the sour cream blend, follows by the guacamole and the drained salsa.
Sprinkle the grated cheese over the salsa, then the green onions. Lastly, place the olive slices evenly over the surface of the dip.
Store in the fridge until ready to serve. Serve your masterpiece with keto tortilla chips, keto crackers or pork rinds.
Did you try this keto seven-layer dip recipe? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy!
