Go Back
+ servings
glass bowl filled with 7 layer dip and topped with pico de Gallo on a wood table
Print Recipe
5 from 1 vote

7 Layer Dip

 There is something about 7 layer dip that just takes me right back to family parties, summer, and getting full off of chips and dip before we even got to the main course!
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 16 servings
Author: Cassy

Ingredients

Layer 1: Zesty Beet Puree:

  • 1 large roasted beets* or 2 medium-sized
  • 1/4 cup fresh salsa
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon sea salt

Layer 2: Salsa Verde:

  • 3/4 cup pre-made sugar-free salsa verde

Layer 3: Seasoned Lettuce:

  • 1 cup finely shredded romaine lettuce
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon sea salt

Layer 4: Coconut Milk Sour Cream:

  • solids from 2 cans of unshaken chilled full-fat coconut milk
  • 3 tablespoons coconut water from the cans
  • 3 tablespoons lemon juice
  • 1/4 teaspoon sea salt

Layer 5: Black Olives:

  • 4.5 oz sliced black olives drained

Layer 6: Guacamole:

  • 3/4 cup Fed+Fit Semi-Homemade Guacamole

Layer 7: Pico de Gallo:

  • 2 medium-sized tomatoes de-seeded and diced
  • 1/4 small red onion diced
  • 1/2 small jalapeno de-seeded and finely diced
  • 1/4 cup fresh cilantro chopped
  • 1/4 teaspoon sea salt
  • 2 tablespoons lime juice
  • Note: may substitute with 1 cup of fresh store-bought Pico de Gallo

Instructions

Layer 1: Zesty Beet Puree

  • * For perfectly roasted beets, wash, cut off ends, and wrap in aluminum foil. Bake at 350 F for 1 hour to 1 hour 30 minutes, or until they give with a pinch. Let them cool completely before using.
  • Combine all the ingredients in a food processor and blend until smooth.
  • Spread the seasoned beet puree evenly into the bottom of a cake pan or glass bowl.

Layer 2: Salsa Verde

  • Without disturbing the beet puree below, carefully spoon the salsa verde as the 2nd layer in the dish.

Layer 3: Seasoned Lettuce

  • Massage the oil, salt, and lemon juice into the shredded lettuce.
  • Carefully lay this in an even layer over the salsa verde.

Layer 4: Coconut Milk Sour Cream

  • Using either a food processor, hand mixer, or whisk, incorporate the chilled coconut milk solids, water, lemon juice, and salt together until an even consistency forms.
  • Carefully layer it over the lettuce in one even layer.
  • Note: the coconut milk sour cream will thicken the longer it sets in the refrigerator. I especially recommend you make this step one day in advance.

Layer 5: Black Olives

  • After the olives are thoroughly drained, sprinkle them over the coconut milk sour cream.

Layer 6: Guacamole

  • Carefully spread the guacamole over the black olives.

Layer 7: Pico de Gallo

  • Stir all the ingredients together, drain, then spoon over the very top of the dip.

Notes

Tips: Either enjoy right away or store covered in the refrigerator for up to 4 days.
Program Compliance: Fed+Fit, 21-Day Sugar Detox, Whole30, GAPS

Nutrition

Calories: 77kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 392mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 566IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg