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Paleo Seven Layer Dip
[Vegan, Grain-Free]

RC By: Rachel Carr

Author Bio

Rachel Carr has been a vegan and vegetarian chef for over ten years, working at... Read More

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Paleo Seven Layer Dip [Vegan, Grain-Free]

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... Read More

Ingredients You Need for 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

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How to Prepare Paleo Seven Layer Dip [Vegan, Grain-Free]

To Make the Frijoles:

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

To Make the Guacamole:

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

To Make the Butternut Queso:

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

To Make the Sour Cream:

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

To Make the Chorizo:

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:

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

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.