Low Carb Tex-Mex Layer Dip
5.3g
Net Carbs
9.6g
Protein
10.9g
Fat
3.4g
Fiber
195
Calories
Cooking tip: Seeing each of the delicious layers of this dip makes it extra special and appetizing! Use an 8-inch springform pan (minus the bottom) on a serving plate to hold each layer in place as you assemble the dip. Then, release the spring and gently remove from the plate to display each of the layers. Straining jarred salsa to make it less watery made a big difference in how this dip holds together, so we highly recommend keeping that first instruction.
Ingredients:
- 1 cup medium picante salsa Pace
- 1/2 teaspoon table salt USDA
- 8 ounces raw ground turkey USDA
- 1/8 teaspoon dried cayenne chili pepper, ground Canadian Nutrient File
- 4 ounces cream cheese USDA
- 1 teaspoon avocado oil USDA
- 1 ea fresh avocado USDA
- 1/4 cup sour cream FNDDS
- 1/2 teaspoon chili powder, 036800328198, organic Red Monkey
- 1 teaspoon lime juice, 100%, fresh squeezed FNDDS
- 1/2 teaspoon fresh garlic FNDDS
- 1 1/2 ounces sharp cheddar cheese FNDDS
- 1 1/2 ounces monterey jack cheese FNDDS
- 9 eas black olives FNDDS
- 1 bag Atkins Nacho Cheese Protein Chips
- 2 1/2 large (2-1/4 per pound) fresh red bell pepper USDA
- 3/4 cup fresh iceberg lettuce, shredded USDA
- 2 tablespoons fresh scallions, tops & bulb, chopped USDA
- 3/4 ea fresh cucumber FNDDS
Directions:
- In a large mesh strainer over a bowl, strain the salsa until needed.
- In a medium skillet over medium heat, warm the oil. Add ground turkey and brown, breaking into crumbles as it cooks. When almost fully cooked, sprinkle with ¼ teaspoon chili powder, ¼ teaspoon salt, and cayenne pepper, mixing in thoroughly. Cook until browned, about 11 minutes total. Scrape onto a plate, creating a roughly 8-inch round layer; set aside.
- In a medium mixing bowl, use an electric hand mixer to mix room temperature cream cheese, sour cream, and ¼ teaspoon chili powder until evenly mixed and smooth. Gently smooth over the ground turkey layer.
- In a medium bowl, use a fork to mix ripe avocado, lime juice, minced or pressed garlic, and ¼ teaspoon salt until mostly smooth, with some avocado chunks. Evenly smooth over cream cheese layer.
- Discard liquid strained from the salsa, and evenly smooth strained salsa on top of the avocado layer. Evenly layer shredded cheddar and Monterey jack cheeses, and top with finely shredded iceberg. Roughly break up the bag of Atkins Nacho Cheese Protein Chips and layer evenly on top of the lettuce. Top with sliced olives, and sprinkle with sliced scallions. Cover with wrap and refrigerate until ready to serve.
- Cut bell pepper into 30 even pieces and slice cucumber into 30 rounds to use as scoops for the layer dip. One serving is about 82 grams dip (roughly 3 tablespoons) with about 3 pieces bell pepper and 3 slices cucumber.
