Whole 8 Layer Dip

Whole 8 Layer Dip

Super Bowl is this weekend, it’s game time and time to pull out all the munchies to fuel your day. I am very excited to have my beloved Patriots back at the big game! Just because it is practically a national holiday where food is an essential component of the day doesn’t mean you have have to eat foods that don’t make you feel your best. Believe me, I know and love a good traditional 7-Layer dip with the beans, cheese, and sour cream as much as the next girl. For my daughter’s 3rd birthday, she had a Star Wars themed party and I made a mean 7-Leia Dip, it was epic. But now my youngest daughter has a dairy allergy and beans just aren’t worth the gas for me, just being honest.

So I wanted to develop a recipe that was equally as good and make it Whole30 approved. I loved dipping mine with mini peppers, slices of cucumbers, and thick celery sticks. The family went wild on the chips, I like getting two kinds for color and texture. This is one of those dishes you can take to a party and have everyone enjoy it without feeling like you are pushing your “healthy food” on others. If you are on a round of Whole30, make sure to have the veggies for you and chips for those who aren’t!

Whole 8 Layer Dip

  • 1 medium sweet potato, cubed

  • 1/2 teaspoon ghee (butter substitute for vegan)

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon salt

  • 1/4 cup mayonnaise (vegannaise for vegan)

  • 1/2 cup plain dairy free yogurt (I used Kite Hill Almond Plain Yogurt)

  • zest of 1 lime

  • 3 dashes of hot sauce

  • 10 oz package of guacamole

  • 2 cups shredded iceberg lettuce

  • 1 - 1 1/2 cups salsa

  • 2 green onions, sliced

  • 2 Tablespoons cilantro, chopped

  • 1 can (2.25 oz) sliced black olives

- Place sweet potatoes in a small pot and cover with water. Bring to a boil and cook until very tender. Drain and mash with ghee, chili powder, and salt. In a deep dish, spread it in an even layer and let cool.

- While it cools, mix the mayonnaise, yogurt, lime zest, and hot sauce in a small bowl.

- Once the sweet potatoes are cooled, start the layering process, making each layer even: guacamole, creamy lime mixture, shredded iceberg, salsa, green onions, cilantro, and olives.

- Chill in the fridge for a couple hours before serving!

Once the potatoes are cooled and the creamy lime layer is made, just stack it up as cleanly as possible (I totally forgot to snag a picture of the lettuce layer). I just used a spatula to keep the layers even. Then chill it and have ready to serve with all the dippers you can dream up!

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