7 layer dip is the perfect party appetizer! Loaded with bold flavors, this Mexican inspired dish has 7 layers of delicious, fresh ingredients and is completely dairy-free, Paleo and AIP!
7 layer dip is one of those party foods everyone loves…. unless, you’re on the AIP diet. Between the dairy, nightshades and beans, you’re probably feeling a little left out when everyone else is devouring it by the chip full. So, with summer cookout season upon us I decided an AIP 7 layer dip recipe was a must! Completely plant based, this dip is creamy, cheesy tasting, and a tad bit spicy. Serve with plantain chips and you’ve got the ultimate party appetizer!
So What Exactly Is In 7 Layer Dip?
Traditionally the the 7 layers of this Mexican inspired dip consist of:
- Refined Beans
- Sour Cream
Using creative ingredients and classic toppings, this 7 layer dip is an AIP and Paleo twist on the original!
Don’t let the list of ingredients or extra steps intimidate you. The layers are very simple to prepare and it all comes together in less than 30 minutes. Besides, the delicious final result is worth every step!
Ingredients You Will Need:
Sauteed mushrooms are blended with onions and spices to make creamy, legume free “refried beans.”
White Sweet Potatoes and Carrots
White sweet potatoes create a thick, creamy base for the nacho cheese sauce, while carrots provide the orange cheesy color. I highly recommend using the white japanese or hannah variety sweet potatoes. While orange sweet potatoes will give the sauce the orange cheese color, they are much sweeter and will change the overall flavor of the sauce.
Nutritional yeast gives the sauce it’s cheesy flavor.
Chicken broth helps add a savory flavor, and smooth texture to the cheese sauce.
Coconut yogurt is a great dairy-free alternative to sour cream. I recommend using unsweetened yogurt because it’s more tart. My favorite is COYO. Homemade coconut yogurt also works well. If your yogurt isn’t sour enough, try adding ½ tsp of apple cider vinegar.
Avocado, Cilantro, Red Onion and Lime
Traditional ingredients used to make the base for guacamole. Can’t have 7 layer dip without gauc!
Ground ginger powder is the secret to adding some heat to the dish without any nightshades!
Olives, Green Onion, Red Onion, Cilantro
The toppings! These complete the dip and add some extra crunch and flavor to every bite.
What To Serve This With
Plantain chips, cassava tortilla chips, or veggies such as carrot sticks and celery are all delicious dipping options.
Can This Be Prepared Ahead Of Time?
You can assemble and prep this entire dish 1 day in advance. But I suggest storing each layer in separate containers and layering the dip the day of serving. The mushrooms, and cheese sauce can easily be prepared in advance and both hold up well in the fridge for several days.Print
Layer 1: Mushroom “Refried Beans”
1 Tbs olive oil
8 oz button mushrooms, sliced
1 medium yellow onion, diced
1 tsp ginger powder
1 tsp dried oregano
1 tsp fish sauce
1/2 tsp salt
Layer 2: Coconut “Sour Cream”
5 oz coconut yogurt. (I use COYO)
3 tsp lime juice
Layer 3: Guacamole.
1 large avocado
juice of half a lime
1/2 c chopped cilantro
1/2 c diced red onion
1 tsp ginger powder
1/2 tsp salt
Layer 4: “Cheese Sauce”
1 c white sweet potato, diced
3/4 c carrot, diced
3/4 c chicken broth
1/4 c nutritional yeast
1 Tbs coconut oil
1 tsp apple cider vinegar
1 1/2 tsp sea salt
1/2 tsp garlic powder
¼ tsp onion powder
2 tsp arrowroot powder
Layers 5, 6, and 7
1/3 c sliced black olives
2 Tbs sliced green onion
2 Tbs diced red onion
1 Tbs chopped cilantro
Mushroom Refried Beans:
Heat the olive oil in a large frying pan.
Add the mushrooms and onions, sautéing until soft. About 8-10 minutes.
Transfer the mushrooms and onion to a food processor and add the ginger, oregano, fish sauce, and salt.
Puree for about one minute or until completely smooth. Set aside.
Coconut Sour Cream:
Stir the coconut yogurt and lime juice until combined and set aside.
In a medium bowl, mash the avocado until smooth.
Add the remaining ingredients and stir to combine. Set aside.
In a medium saucepan, bring the sweet potatoes and carrots to a boil. Reduce heat and allow to simmer until easily pierced with a fork. About 12-15 minutes.
Once the sweet potatoes and carrots are tender, strain the water and add them to a high speed blender along with the remaining ingredients.
Blend on high until completely smooth.
Pour the cheese sauce back into the saucepan and heat on medium low until just bubbling. Whisk in the arrowroot flour, stirring frequently to avoid clumps.
Allow the cheese sauce to simmer until thickened. Stirring frequently to avoid burning. About 3-4 minutes.
Remove from heat and allow to cool completely.
To assemble the dip:
1. In a 9” dish, begin by layering the mushroom mixture on the bottom.
2. Spread the coconut sour cream over the mushrooms followed by the black olives.
3. Next carefully spread the guacamole over the coconut sour cream.
4. Spoon the cheese sauce over the guacamole, spreading evenly with the back of a spoon.
5. Finally, sprinkle black olives, sliced green onion, red onion, and cilantro on the top.