• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipe Index
  • Life Updates
  • Favorite Products

Mad About Food logo

January 31, 2020

Paleo Taco Dip

Jump to Recipe·Print Recipe

This post contains affiliate links.

Paleo Taco Dip is a healthy, paleo twist on a traditional taco or seven-layer dip! This Whole30 appetizer is perfect for a party or watching some football.

Let’s get to dipping!!

When I first made this recipe Amy said, “You gotta have this dip at the Super Bowl. Everyone loves a dip.” So here you have it!

A healthy taco dip that everyone at your Super Bowl party will LOVE! Technically there are 7 layers to this dip so you could also call it a 7 layer dip, but it really tastes more like a taco. Either way, it’s a delcious dip and relatively easy to make!

What kitchen tools will I need to make this Paleo Taco Dip?

  • Sharp knife
  • Cutting boards
  • Frying pan
  • Measuring spoons and measuring cups
  • Glass storage container
  • Spoons and spatulas for spreading the layers

What ingredients will I need to make this healthy Whole30 appetizer?

  • Ground beef
  • Yellow onion
  • Avocado oil
  • Salt
  • Chili powder
  • Garlic powder
  • Cashew sour cream – you can use my homemade recipe, Siete Foods queso, or the Cashew Fiesta Dip from Trader Joe’s
  • Guacamole
  • Salsa
  • Shredded iceberg lettuce
  • Black olives
  • Pickled jalapenos

Let’s make a Paleo Taco Dip!

Step 1: Prep Taco Meat

First, dice the yellow onion. Then, heat oil and onion in a frying pan for about 4 minutes. Next, add seasonings to the pan with the onion.

Then, add the ground beef to the pan. Cook for about 7 minutes, breaking into small crumbles as you cook. Next, remove the pan from the heat and drain the excess oil from the beef.

Step 2: Assemble Dip Layers

Then, take a 5×7 glass storage container and assemble your layers. Start wit the ground beef then add the cashew sour cream, the guacamole, the salsa, the shredded lettuce, the black olives, and, finally, the pickled jalapenos.

Step 3: Enjoy!

Enjoy this healthy dip with some tortilla chips, plantain chips, or if you are on the Whole30 use some veggies or homemade plantain chips!

How long will this dip keep in the fridge?

Technically this dip will still be safe to eat up to 4 days after it is prepared. The taste will be best if enjoyed within the first 24 hours of making!

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Paleo Taco Dip

  • Author: Madeline
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Saute and Mix
  • Cuisine: Mexican American
Print
Pin

Description

A paleo freindly taco dip that is a delicious and healthy party appetizer!


Scale

Ingredients

  • 1 tbsp avocado oil
  • 1/2 lb ground beef
  • 1/2 yellow onion
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 3/4 cup cashew sour cream
  • 1 cup guacamole
  • 1 cup salsa
  • 1/2 cup shredded ice berg lettuce
  • 1/4 cup sliced black olives
  • 1/4 cup pickled jalapenos

Instructions

  1. Dice the yellow onion
  2. Add avocado oil to a frying pan and cook the onions in the oil over medium heat until soft and fragrant – about 4 minutes
  3. Add the salt, chili powder, and garlic powder to the pan with the onions and cook for another minute
  4. Add the ground beef to the pan with the onions and cook over medium for about 7 minutes, breaking the beef into crumbles
  5. Drain the excess oil fromthe beef and onion combo and allow beef to cool
  6. Take your dip container – I used a 5″x7″ glass storage container – and make a layer at the bottom of beef and onions
  7. Then continue layering on the other ingredients starting with the cashew cream, then gaucamole, then salsa, then shredded lettuce, then black olives, and finally, pickled jalapenos
  8. Enjoy with your chip or veggie of choice!

Keywords: taco dip, paleo, paleo dip

Did you make this recipe?

Tag @mad_about_food on Instagram and hashtag it #madaboutfood

Filed Under: Appetizers, Gluten Free, Grain Free, Party, Recipes, Sauces, Dips, and Dressings, Snack, Whole30

Reader Interactions

Comments

  1. Best SEO Services says

    February 1, 2020 at 5:16 am

    Awesome post! Keep up the great work! 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Welcome to Mad About Food!

Madeline is a food blogger and recipe creator from Philadelphia, PA. She shares easy, healthy and delicious recipes that inspire people to cook at home. She shares information about her journey with psoriasis and psoriatic arthritis and how she strives to heal them holistically. Read More…

  • Home
  • About
  • Recipe Index
  • Life Updates
  • Favorite Products

Recent Posts

  • Whole30 BLT Chicken Salad
  • Sausage Pizza Dip
  • Low Carb Air Fryer Chicken Nuggets
  • Creamy Shredded Chicken Pasta Sauce
  • Crab Mac and Cheese

Privacy Policy

Don’t Miss These!

Hidden Veggie Turkey Tacos

One Minute Mayo

Pumpkin Spice Latte Syrup

Chinese Pork Lettuce Cups

Footer

Privacy Policy

stay connected

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Copyright © 2021 Mad About Food on the Brunch Pro Theme