Taco Dip is delicious. I don’t care who you are, you gonna like taco dip! It really is a “can’t go wrong appetizer” to bring to any get-together. So why wouldn’t I try to make a Paleo version??? If you have any leftover (which I seriously doubt you will) you can make some egg-white crepe tortillas and have yourself a wonderful Paleo burrito!
So here’s what I came up with:
Paleo Taco Dip
Guacamole (you can use this recipe or make your own) You need 1/2- 1 cup total
- 1/4 red onion, chopped
- 1 tomato, seeded and chopped
- 2-3 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- 1 garlic clove, minced
- 3 avocados, mashed
Mix all ingredients together.
- 1 lb. grass-fed ground beef
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1/4 cup green salsa (I prefer Trader Joe’s Salsa Verde)
Cook meat until no longer pink, add spices and salsa. Mix together.
Pico De Gallo or 5-minute Paleo Salsa (1/2- 1 cup needed)
- 3 large tomatoes, diced
- 1 large onion, diced
- 2 tablespoons diced jalapenos
- 1/2 cup fresh cilantro, chopped
- 2 teaspoons sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
Mix all ingredients together. Allow to set for at least 6 hours, it is better if allowed to sit overnight.
Optional: Raw Milk Cheddar Cheese, shredded (about 1/4 cup)
Shredded Lettuce (about 1/4 cup)
Black Olives, sliced (to taste)
- Spread guacamole on the bottom of your 9 inch pie plate or 8×8 inch square baking dish.
- Top this with taco meat, then pico de gallo or salsa*, then cheese (optional), lettuce, and black olives.
- Serve with endive leaves (small pieces of lettuce) or tostada pieces (see recipe below).
Note: When serving with endive leaves, I would recommend not putting the shredded lettuce on your dip. It’s a little of a lettuce overload!
*When using the 5-minute Paleo Salsa, be sure to use a slotted spoon make your layer. This eliminates some of the extra juice that could water down your dip!
- 2 cups almond flour
- 2 eggs
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Mix together and make into a small dough balls. Flatten each ball between parchment paper and fry in about 1/4 inch of coconut oil on each side until browned.
Once tostadas have cooled, you can break these into chip like pieces.