You'll surely be the life of the party if you bring this awesome seven-layer dip. With sunflower seed frijoles, guac, butternut squash "queso," meat-free chorizo, and more, nobody will believe that this is made entirely from whole foods, plant-based ingredients! Each layer is packed with flavor and nutrients, and more over, is gorgeously colorful. Who wouldn't want to chow down?

Paleo Seven Layer Dip [Vegan, Grain-Free]



For the Frijoles:

  • 2 cups sunflower seeds, soaked 2 hours in filtered water
  • 1 cup water plus more as needed
  • 1 teaspoon cumin, ground
  • 2 teaspoons sea salt (plus more to taste)
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

For the Guacamole:

  • 4 avocados
  • Juice of 4 limes
  • 1/4 white onion, minced vey fine
  • Salt and pepper, to taste
  • 1/4 teaspoon cayenne pepper

For the Butternut Queso:

  • 1 small squash, peeled and seeded
  • 1 tablespoon nutritional yeast
  • 1 teaspoon sea salt
  • 1/4 teaspoon chipotle powder
  • 1/2 cup water
  • 1/2 cup soaked cashews
  • Juice of 1 lime wedge

For the Sour Cream:

  • 1 cup cashews, soaked
  • 1 cup filtered water
  • Juice of 1 lemon
  • 1/4 teaspoon salt

For the Chorizo:

  • 1/4 cup walnuts
  • 1/4 cup pecans
  • 1/4 cup pumpkin seeds
  • 1 1/2 tablespoons chili paste (if you don't want to make the chili paste, you can use store bought chili paste instead)
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 tablespoon chili powder
  • 1/4 tablespoon fresh oregano

For the Green Onion Layer:

  • 4 green onions, chopped

For the Tomato Layer:

  • 1 pint cherry tomato, sliced


To Make the Frijoles:

  1. Soak the sunflower seeds for a minimum of 2 hours to overnight.
  2. Place the soaked and rinsed sunflower seeds in a blender with the water, cumin, sea salt, olive oil, and cayenne.
  3. Blend until smooth, adding a little more water as needed. Season with more salt and pepper to taste.

To Make the Guacamole:

  1. In a medium-sized mixing bowl, mash the pitted avocados with the lemon juice, onion, and other seasonings.

To Make the Butternut Queso:

  1. Preheat oven to 350°F.
  2. Cut squash in half lengthwise and spoon out the seeds.
  3. Roast for 30-45 minutes face down on a roasting tray until fork tender.
  4. When the squash are done allow, to cool 10-15 minutes.
  5. Scrape out the flesh of the roasted squash from the skin and discard the skin.
  6. Add the squash flesh to a high powered blender with the rest of the sauce ingredients.
  7. Blend everything until smooth. Refrigerate until ready to serve.

To Make the Sour Cream:

  1. Place the cashews, water, lemon juice, and salt in a blender. Blend until smooth and adjust seasoning to taste.

To Make the Chorizo:

  1. Pulse the walnuts and pumpkinseeds together in the for processor until they are crumbly but not powdery. Put nut/seed mixture into a mixing bowl and mix the rest of the ingredients by hand until well incorporated.

To Assemble:

  1. In a round or square bowl, spread some of the frijoles smoothly into the bottom of the bowl.
  2. Follow with a layer of the butternut queso, and then the guacamole.
  3. Top off with some of the sour cream, tomato, chorizo, and green onions.

Nutritional Information

Total Calories: 4913 | Total Carbs: 263 g | Total Fat: 401 g | Total Protein: 121 g | Total Sodium: 8615 g | Total Sugar: 34 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.