Low Carb Tex-Mex Layer Dip Recipe

Atkins Low Carb Tex-Mex Layer Dip
Net Carbs
Prep Time: 35 Minutes
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 1 cup medium picante salsa
  • 1 tsp avocado oil
  • 8 oz raw ground turkey
  • 0 1/2 tsp chili powder, 036800328198, organic
  • 0 1/2 tsp table salt
  • 0 1/8 tsp dried cayenne chili pepper, ground
  • 4 oz cream cheese
  • 0 1/4 cup sour cream
  • 1 ea fresh avocado
  • 1 tsp lime juice, 100%, fresh squeezed
  • 0 1/2 tsp fresh garlic
  • 1 1/2 oz sharp cheddar cheese
  • 1 1/2 oz monterey jack cheese
  • 0 3/4 cup fresh iceberg lettuce, shredded
  • 1 bag Atkins Nacho Cheese Protein Chips
  • 9 ea black olives
  • 2 Tbsp fresh scallions, tops & bulb, chopped
  • 2 1/2 large (2-1/4 per pound) fresh red bell pepper
  • 0 3/4 ea fresh cucumber


  1. In a large mesh strainer over a bowl, strain the salsa until needed.
  2. 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.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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.

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.