Low Carb 7 Layer Bean Dip
Indulge in the ultimate party-ready appetizer with this Low Carb 7 Layer Bean Dip—a creative twist on the classic favorite designed for those watching their carbs! This irresistible dish swaps traditional beans for a velvety cauliflower base blended with taco seasoning, cream cheese, and sour cream, delivering all the creamy goodness while keeping it keto-friendly. The vibrant layers of guacamole, shredded cheddar cheese, diced cherry tomatoes, black olives, green onions, and crisp lettuce add a burst of fresh flavors and textures to every bite. Perfect for entertaining or as a satisfying snack, this dip pairs beautifully with low-carb chips or crunchy veggies. Ready in just 40 minutes and served chilled, it's a flavorful showstopper that caters to health-conscious eaters without sacrificing indulgence.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Taco seasoning
- 8 ounces Cream cheese
- 1 cup Sour cream
- 1 cup Guacamole
- 1 cup Shredded cheddar cheese
- 1 cup Cherry tomatoes, diced
- 1 cup Sliced black olives
- 4 Green onions, sliced
- 1 cup Lettuce, shredded
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets and place them on a baking sheet.
Drizzle the cauliflower with olive oil, and sprinkle with salt and black pepper. Roast in the preheated oven for 20-25 minutes until the cauliflower is tender.
Once the cauliflower is done roasting, allow it to cool slightly, and then blend it in a food processor along with taco seasoning, cream cheese, and sour cream until smooth to create the 'bean' layer.
Spread the cauliflower mixture into a 9x9 inch baking dish as the first layer.
Next, spread a layer of guacamole evenly over the cauliflower 'bean' layer.
Sprinkle shredded cheddar cheese evenly on top of the guacamole.
Distribute the diced cherry tomatoes evenly over the cheese layer.
Evenly distribute sliced black olives on top of the tomatoes.
Sprinkle sliced green onions over the olives.
Finally, top with shredded lettuce.
Refrigerate the dip for at least 30 minutes to allow the flavors to meld. Serve cold with low-carb chips or veggies for dipping.
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.2 g | 367% | |
| Saturated Fat | 121.7 g | 608% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 10473 mg | 455% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 43.3 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1581 mg | 122% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4094 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
