Allergy-Friendly 7-Layer Dip


Allergy-Friendly 7-Layer Dip
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A flavorful appetizer or snack that is very convenient. The thick dairy-free “cheese” sauce comes together quickly. The other ingredients can be store-bought or whipped up in your kitchen.
Servings
12 Servings
Servings
12 Servings
Allergy-Friendly 7-Layer Dip
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A flavorful appetizer or snack that is very convenient. The thick dairy-free “cheese” sauce comes together quickly. The other ingredients can be store-bought or whipped up in your kitchen.
Servings
12 Servings
Servings
12 Servings
Ingredients
  • 1 16 oz (454 g) can refried beans
  • 1 packet allergy safe taco seasoning
  • 3/4 – 1 cup (175-250 mL) coconut or rice milk beverage
  • 1/2 cup (120 mL) sliced, soft cooked carrots
  • 1/4 cup (60 mL) nutritional yeast
  • 2 tbsp non-GMO cornstarch or potato starch
  • 2 tbsp rice bran, grapeseed or sunflower oil
  • 1 tsp lemon juice
  • 1 – 1 1/4 tsp salt, to taste
  • 1/2 tsp smoked or regular paprika
  • 1/2 4 oz (113 mL) can diced green chilies, drained (optional)
  • 1 cup (250 mL) dairy-free store-bought guacamole
  • 1 cup (250 mL) cooked, shredded rotisserie chicken or Crockpot Shredded Chicken
  • 1 cup (250 mL) salsa or pico de gallo
  • 1 cup (250 mL) chopped iceberg lettuce
  • 1/2 cup (120 mL) sliced black olives, drained
  • Tortilla chips
Servings: Servings
Units:
Instructions
  1. In a medium bowl, stir beans and taco seasoning to combine.
  2. Place 3/4 cup milk beverage, carrots, nutritional yeast, starch, oil, lemon juice, 1 teaspoon salt, onion powder and paprika in a blender. Puree until smooth, about 1 minute.
  3. Pour liquid through a fine mesh sieve into a medium pan over medium heat. Bring to a bubble, while whisking. Continue to cook and whisk 2 minutes, or until thickened. Whisk in additional milk beverage, as needed, to thin. Add salt, to taste, and optionally stir in green chilies for a spicy queso “cheese”.
  4. Evenly spread beans in a flat-bottomed serving dish with high sides (at least 3 inches high if using an 8-inch dish). Evenly spread on guacamole layer. Whisk “cheese” sauce to smooth and evenly spread over guacamole. Sprinkle with shredded chicken, lightly pressing in to even out. Top the chicken with salsa or pico de gallo, sprinkle on lettuce and then olives. Serve with tortilla chips.

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