This 7 Layer Taco Dip is just what any party, or fun Saturday night needs! 7 layers of Mexican inspired flavor that is so delicious! This dip is gluten-free and optionally dairy-free and paleo!
7 Layer Taco Dip Recipe
Is there any better food to bring to a pot luck or serve at your own party than a 7 Layer Taco Dip? Don’t think so! This classic dip is made healthier here with a few homemade substitutes for standard store-bought ingredients, and so so worth it! This version is gluten-free and we offer a few substitutions to make it paleo and dairy free if you need it.
Be warned: there is no way there will be any leftovers when this dish is served, so make sure you get in there early if you want to have some yourself!
Layer 6: Cheddar cheese (substitute another layer of salsa for paleo/whole30/dairy-free)
Layer 7: Chopped Lettuce, Tomato, Red Onion
Layer in all of the ingredients in an oven 8″x8″ (or similarly sized ) oven safe dish. After placing in cheddar cheese put in the oven to melt. Layer on the remaining and serve with hearty tortilla chips and veggies.
Can this be made ahead of time?
You can assemble and prep this entire dish 1 day ahead of time, with the exception of adding the fresh ingredients on top. You can prep those ahead of time though and have them all ready to go for your party. Right before serving place the assembled dip under the broiler to warm up and melt the cheese, and then top with fresh lettuce, tomato and onion.
What to serve with this dip?
Serve it with the classics: Tortilla chips (either corn or a grain free option like Siete) and veggies like celery, cucumber, peppers or carrots.
If you like this dip recipe, check out these others:
8. Add in tomatoes, spices, and hot sauce; let cook for 3-5 minutes then remove from heat and set aside
9. Make guacamole and chop lettuce, tomato, and onions for layer 7
10. Once all the layers are prepared, start assembling in your dish; serve and enjoy!
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This Tomato Cucumber Salad with Crispy Cumin Chickpeas & Green Yogurt Dressing is my new favorite cucumber tomato salad to date. This vegetarian cucumber salad is made with fresh tomatoes and cucumbers, easy pickled onions, crunchy cumin roasted chickpeas, and paired with an amazing dairy-free yogurt dressing that is packed with herbs. Made in partnership with Silk Almondmilk Yogurt Alternative.
Cucumber Tomato Salad
I am excited to partner with Silk today for this recipe. We absolutely love using Silk Almondmilk Yogurt Alternative in our recipes! It’s creamy and mimics traditional yogurt perfectly, especially for yogurt dressing! There are five delicious flavors in single-serve cups which have 5-6g protein from California almonds. They also now have NEW Almondmilk 24oz tubs (Plain & Vanilla) which are great for a variety of occasions. All these products have 7-8g protein from California almonds and offer a smooth, creamy texture!
Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
Place dried chickpeas in large bowl leaving behind any skins. Add 1 tablespoon oil, salt and pepper and toss to coat. Place chickpeas on baking sheet and bake for 40 minutes.
Place chickpeas back in bowl and toss to coat with remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Place back on baking sheet and continue baking for 5 minutes.
Make Quick-Pickled Red Onion:
Put 2 cups water in medium sauce pan and bring to boil.
Place 3/4 cup vinegar, 1/4 cup water, salt, honey and peppercorns in mason jar.
Once water has boiled, turn off heat and place in onion slices. Leave in hot water for 1 minute.
Drain and using tongs place blanched onions inside mason jar.
Place in refrigerator to cool at least 30 minutes.
Place all ingredients in a blender and blend until dressing just starts to tint green.
Toss tomato, cucumber, roasted peppers, scallions, optional feta and 1 cup pickled onions and season to taste with sea salt and ground pepper.
Add 1/3 cup of dressing and toss.
When ready to serve top with crispy chickpeas.
This salad taste phenomenal with the pickled red onion, but if you preferred to skip this step you can swap it out with pepperoncini.
This salad is best served the day it is made, but if you prefer to make ahead for meal prep keep the chickpeas separate and add when ready to serve only to ensure crispness.
Crispy chickpeas will keep for 5 days at room temperature in a sealed jar.
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
This simple Bruschetta Chicken recipe is calling your name with summer right around the corner! Perfectly marinated chicken is grilled up, sliced and topped with a fresh and bright tomato and basil bruschetta. A delicious dinner that’s gluten-free, low-carb and paleo and whole30 friendly.
Grilled Bruschetta Chicken
This Bruschetta Chicken is perfect anytime of the year now that you can find ripe greenhouse tomatoes year round. However this is especially on point during grilling season when farm, fresh tomatoes are starting to become available and the weather begs for you to cook and eat outside. The chicken is marinated to perfection, grilled, and topped with a delicious fresh tomato bruschetta. It doesn’t need much anything else to go with it, but if you want you can serve it with a light salad or with pasta! This dish is already gluten-free and low-carb but leave out the cheese for a Whole30 compliant or paleo meal.
What is Bruschetta?
Bruschetta (pronounced bru-sketta in case you ever find yourself in Italy and want to do as the Italians do) is an Italian appetizer of grilled bread rubbed with garlic and olive oil, and sometimes topped with other things like tomatoes. In American culture bruschetta usually means bread topped with diced tomatoes and basil, and sometimes cheese. Our recipe takes the idea of the grilled bread, and uses grilled chicken instead for a heartier more nutrient dense version, making it appropriate as a meal (and dang delicious!)
Shopping List for this Easy Bruschetta Chicken
1-1/2 pound boneless chicken breasts
salt and pepper
1/2 cup balsamic vinegar
1 red onion
1 garlic clove
handful of fresh basil
1 fresh mozzarella ovule (optional)
How to Serve Bruschetta Chicken
This recipe is intended to be a stand alone dish! But it wouldn’t be out of place to serve it with some pasta (spaghetti or linguine might be nice), spaghetti squash or cauliflower rice. It also could be great on a bed of tender greens like spinach or arugula!
Can I make it without a grill?
Yep! While we love the charred smoky taste of the grill, this dish would still be perfectly acceptable on a grill pan inside of even if you need to, in a regular skillet! Do what works for you, either way a nice marinated juicy piece of chicken will be delicious topped with this tomato salad.
If you like this grilling recipe, check out these others:
Last week I spent a few days in Atlanta with Tuttorosso Tomatoes, some amazingly talented bloggers and authors, and chef Hugh Acheson. It was wonderful and SO delicious! Hugh made a Potato Leek Gratin that was really just a perfect dish. I decided I must recreate a dish with my little spin on it for you.
A little love to all the wonderful ladies I met! Hi Julie, Andie, and Paula (pictured)– and the rest of the gang! And a big thanks to Tuttorossotomatoes for hosting!
Now, I took some of Hugh’s gratin recipe and turned it into my own. My new obsession: LEEKS. And they’re so in season right now. So go, go, go buy those leaks. They are kind of like onions but more mild. I love the flavor. I also ditched the cream because dairy, and added eggs because protein. What I also love is you can play around with herbs. What you love and/or what you have on hand. Basil or parsley would be wonderful in this.
This dish would make a perfect breakfast anytime. It’s easy to whip up and impressive enough for weekend guests!
Drain tomatoes leaving 1/2 of the sauce in the can
Roughly chop tomatoes and place in a small saucepan
Heat for 5 minutes then turn off heat, sprinkle with additional 1/2 teaspoon sea salt and 1/4 teaspoon pepper
In a cast-iron pan, pie plate, or casserole dish, begin layering
Layer with 1/3 of the potato slices, in a circle until cover
Cover potatoes with leeks, then spread a 1/3 of the tomato mixture over that
Repeat until your dish is filled
Add 1/2 of the optional parmesan cheese and sprinkle the paprika on top, bake for 35 minutes
Remove from the oven, crack eggs on top, add additional other 1/2 of the parmesan cheese
Bake for an additional 10-15 minutes, or until cheese is bubbling and top is golden
Garnish with any additional herbs of choice, sprinkle of paprika, and serve hot
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Since we moved into our home in June, and now have a porch with a nice grill on it, you can bet I’ll be out there grilling as long as I can. I’ll likely get a heat lamp to extend the season, that’s for sure. I love all burgers, but especially Salmon burgers. They are packed with nutrients, and you can customize the flavors in totally different ways. Since my trip to the Muir Glen Farms I am even more into tomatoes then before, and these burgers give just a touch of that delicious flavor.
These burgers have just the right amount of flavor. They are bursting with scallions, jalapeños, and fresh garlic- and go fantastic with some homemade guacamole and fixins’, if you ask me!
Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!
*Cooking time will vary based on thickness of burgers
The addition of sun dried tomatoes in these burgers would be fantastic
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