I absolutely love 7-layer dip! It has always been one of my go-to party appetizers.
Now, that I’m living a Ketogenic lifestyle, I’ve changed it up to omit the refried beans. Instead, I add seasoned ground beef. It is still so simple and delicious and a big crowd pleaser!
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Shopping list:
- 1lb ground beef 80/20
- 24 oz full-fat sour cream (such as Daisy)
- Taco seasoning or spices to make your own (see below for recipe)
- 6 – 8 small ripe avocados
- A large block of cheese, Colby Jack or Pepper Jack
- 4 – 5 Roma Tomatoes
- Sliced Black Olives
- 1 bunch Green onions
- Iceberg Lettuce (optional 8th layer or substitute layer)
- Plain Pork Skins (for dipping)
- Onion
- Garlic
Layer 1
Ingredients:
1 lb ground chuck
1 small white onion
4 cloves of garlic
1 tablespoon avocado or algae oil
1 tablespoon taco seasoning (or to taste)
Instructions:
Chop the onion and mince the garlic. In a large skillet heat the oil and sauté the onion. When semi-translucent add in the garlic. Sauté together for 1 min until the garlic becomes fragrant. Add in the ground beef. Cook the beef until it is nicely browned and fully cooked. Remove from heat and spread beef on the bottom of a 9×13 pan. Allow this layer to cool to at least room temperature.
Layer 2
Ingredients:
1 20oz full-fat sour cream (Such as Daisy) remaining 4oz reserved
1 tablespoon taco seasoning (more or less to taste)
Instructions:
Mix 20 oz sour cream with the taco seasoning. Add more taco seasoning teaspoon by teaspoon if you need more. (Will change nutritional values.) Layer onto the COOLED taco meat. It will melt if the meat is too hot and that’s no good.
Layer 3
Ingredients:
6 – 8 small ripe avocados.
4 oz sour cream
Instructions:
Peel and mash the avocados. I always add a little bit of the reserved sour cream so the avocados don’t brown before my guests arrive. Spoon this mixture onto the sour cream layer.
Layer 4
Ingredients:
1 to 2 cups Colby Jack or Pepper Jack
Instructions:
Shred and layer on top of the avocado layer.
Layer 5
Ingredients:
4 -5 Roma tomatoes
Instructions:
Wash and dice. I always seed my tomatoes for a dip like this. I don’t want those seeds to cause the layers below to get mushy. You can also add the diced tomatoes onto a paper towel and blot dry. You really want to take the extra few minutes to do this. Sprinkle tomatoes on top of the cheese.
Layer 6
Ingredients:
Sliced Black Olives
Instructions:
Open can, drain, place slices scattered on top of the diced tomatoes.
Layer 7
Ingredients:
Green onions.
Instructions:
Wash and cut the green ends and most of the white of the onion. Sprinkle onions on top of the olive layer.
Optional 8th layer or Substitute Layer:
Shredded Iceberg lettuce can
Taco Seasoning
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon cacao powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon pink salt
Macros for the whole recipe
| Nutrient Calories Total Carbs Fiber Net Carbs Protein Fat Sugar Alcohol | Value 5483 g 153.4 g 83.1 g 69.2 g 180.4 g 460.4 g 1.1 g |
Macros per serving (This is based upon 16 servings)
| Nutrient Calories Total Carbs Fiber Net Carbs Protein Fat Sugar Alcohol | Value 365.6 g 10.2 g 5.5 g 4.6 g 12.0 g 30.7 g 0.1 g |
Keto 7 Layer Dip
Ingredients
Layer 1
- 1 lb ground chuck
- 1 small white onion
- 4 cloves of garlic
- 1 tablespoon avocado or algae oil
- 1 tablespoon taco seasoning or to taste
Layer 2
- 1 20 oz full-fat sour cream Such as Daisy remaining 4oz reserved
- 1 tablespoon taco seasoning more or less to taste
Layer 3
- 6 – 8 small ripe avocados.
- 4 oz sour cream
Layer 4
- 1 to 2 cups Colby Jack or Pepper Jack
Layer 5
- 4 -5 Roma tomatoes
Layer 6
- Sliced Black Olives
- Open can drain, place slices scattered on top of the diced tomatoes.
Layer 7
- Green onions.
Taco Seasoning
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon cacao powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon pink salt
Instructions
Layer 1
- Chop the onion and mince the garlic. In a large skillet heat the oil and sauté the onion. When semi-translucent add in the garlic. Sauté together for 1 min until the garlic becomes fragrant. Add in the ground beef. Cook the beef until it is nicely browned and fully cooked. Remove from heat and spread beef on the bottom of a 9×13 pan. Allow this layer to cool to at least room temperature.
Layer 2
- Mix 20 oz sour cream with the taco seasoning. Add more taco seasoning teaspoon by teaspoon if you need more. (Will change nutritional values.) Layer onto the COOLED taco meat. It will melt if the meat is too hot and that’s no good.
Layer 3
- Peel and mash the avocados. I always add a little bit of the reserved sour cream so the avocados don’t brown before my guests arrive. Spoon this mixture onto the sour cream layer.
Layer 4
- Shred and layer on top of the avocado layer.
Layer 5
- Wash and dice. I always seed my tomatoes for a dip like this. I don’t want those seeds to cause the layers below to get mushy. You can also add the diced tomatoes onto a paper towel and blot dry. You really want to take the extra few minutes to do this. Sprinkle tomatoes on top of the cheese.
Layer 6
- Open can, drain, place slices scattered on top of the diced tomatoes.
Layer 7
- Wash and cut the green ends and most of the white of the onion. Sprinkle onions on top of the olive layer.
Taco Seasoning
- Mix all ingredients and store in an air-tight container.
Notes
Shredded Iceberg lettuce can be a substitute for the tomatoes, onions or olives. I would put it on top of the cheese. Then layer from there. Like the tomato layer, you’ll want to make sure your lettuce is very dry. So, be sure to blot any excess water with a paper towel or use a salad spinner if you’re fancy.
Brilliant recipe!! 7 layer dip is one of my favorites!
Yes, it is so good. It would even make a great dinner.