The other day, A person on Facebook asked about making a seven layer Mexican dip and was looking for paleo alternatives to some of the ingredients. I was like,”sevven layer dip? I haven’t had anything like that in years!!!” So I got down to it and tried to figure out what I could put in it…
Here is what it came down to: Re-Fried Bean Alternative, Guacamole, Thick Chipotle Mayo, Taco Beef, Salsa, Roasted Eggplant Topping.
I know, I know, that’s only 6 layers.. So sue me, that’s all I came up with.
- 2 c Raw Cashews
- 3 c water
- 1 med Onion (chopped)
- 3 cloves Garlic (minced)
- 3 tbsp Olive Oil
- 2 tbsp Tomato Paste
- 1 tbsp Paprika
- 1 tbsp Cumin
- 1 tsp Kosher Salt
- 1 tsp black pepper
- Soak the cashews in water for about 4 hours or overnight
- Strain and rinse the cashews.
- Boil the cashews in 3 cups of water for about 25 minutes.
- While cashews are boiling, fry the garlic and onion in the oil until the onions start to caramelize.
- Put the tomato paste, spices and fried onions into the pot of boiling cashews. (if the water is below the top of the cashews, add some more so it is just above before adding in the other ingredients)
- Simmer for about 10 minutes.
- Remove from heat and puree the mixture in a blender or with a mixing wand.
Roasted Eggplant Topping
- 1 med Eggplant
- 3 cloves Garlic
- 2 Eggs
- Salt & Pepper
- Roast the Eggplant and Garlic in a 400° oven for 30+ minutes or until the eggplant is soft and deflating.
- Put the eggplant in a bowl and wrap in saran to let it sweat for 15 minutes.
- Remove skin from eggplant and toss the soft interior into a blender.
- Toss in the garlic, s&p and the 2 eggs.
- Puree until smooth.
Making the Seven Layer Dip
Really all you have to do is layer it up any way you want ending with the eggplant topping on top. Put it in the oven at 350° for 15-20 minutes and then serve.
I did: Re-fried “beans”, Taco beef, mayo, guac, salsa and eggplant.
I also serve it up with pork rinds… Delicious!!