Everything you love about seven layer dip without the carbs, this keto six-layer version features guacamole, “refried” cauliflower, spicy cream cheese, sour cream “crema,” cheese, olives, and pico de gallo. While each layer is good enough to eat on its own, together they make a symphony of flavor, texture, and color. Served with endives for easy scooping and eating, this is a perfect dish for parties, game day, and anytime snacking. If you don’t want to make your own pico de gallo, you can sub store bought.
Course: Appetizer, Snack, Dip
Cuisine: Mexican, Gluten-Free, Vegetarian
Servings: 6One Serving: 1/6 of a 6 serving recipe
Ingredients
FOR THE "RE-FRIED" CAULIFLOWER
2½cups(6 oz) cauliflower florets, roughly chopped
3/4tspsmoked paprika
1/2tspground cumin
1/2tspchili powder
1/4tspgarlic powder
1/4tsponion powder
2Tbspolive oil
3/4tspsea salt
FOR THE CREMA
1/4cup(2 oz) cream cheese, at room temperature
1/4cupmayonnaise
1/2cupsour cream
1tsphot sauce
1/2tsponion powder
1/2tspsalt
FOR THE GUACAMOLE
2medium avocados
1tsplime juice
1tsphot sauce
3/4tspsalt
1/4tsppepper
FOR THE PICO DE GALLO
3plum tomatoes, seeded and diced
1/2shallot, finely diced (1-1/2 Tbsp)
1clove of garlic, finely minced
1/2Serrano chili pepper, seeded and minced
1Tbspolive oil
1Tbsplime juice
4Tbspfinely chopped cilantro
1/2tspsea salt
FOR THE REMAINING TOPPINGS
1½cups(6 oz) cheddar cheese, shredded
1cup(5 oz) sliced black olives, drained
FOR SERVING
3heads Belgian endive, leaves separated, washed and patted dry
Make the “refried” cauliflower: Preheat oven to 400°F (200°C). In a large baking dish, combine all of the “refried” cauliflower ingredients and toss to combine. Roast for 10 minutes, toss, and roast for another 10 minutes. Add 1/4 cup water to the pan and toss, scraping up all the bits from the bottom of the pan, creating a glaze on the cauliflower. Return to oven for 5 minutes more. Remove and lightly mash the cauliflower with a potato masher or back of fork. Set aside to cool.
Make the crema: In a medium bowl, combine all the crema ingredients. Whisk well to thoroughly combine. Set aside.
Make the guacamole:In a medium bowl, combine the guacamole ingredients. Mash with a fork until smooth, combined, and creamy. Place a sheet of aluminum foil directly on the surface of the guacamole, and set aside.
Make the pico de gallo: In a medium bowl, combine pico de gallo ingredients, stir to combine, and set aside.
Assembly: Spread the guacamole in one layer onto the bottom of a serving bowl. Top evenly with the refried cauliflower, then spoon on the layer of crema, gently smoothing it over the cauliflower layer. Sprinkle on the cheese, olives, and pico de gallo. Serve with the endive spears.