Fructose Free Dairy Free 7-Layer Dip
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Learn more →Ingredients
8 servings
Layer 1
- 2 cans (16 oz each) refried beans
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp chili powder
- ¼ tsp salt
Layer 2
- 3 ripe avocados
- 2 tbsp fresh lime juice
- ¼ tsp salt
Layer 3
- 1 cup dairy free sour cream
- ½ tsp ground cumin
Layer 4
- 4 medium roma tomatoes, seeded and finely diced
- 3 green onions, thinly sliced (green parts only)
- ¼ cup fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
Layer 5
- 1 can (2.25 oz) sliced black olives, drained
Layer 6
- 2 jalapeños, thinly sliced into rounds
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
Layer 7
- 3 green onions, thinly sliced (green parts only)
For serving
- tortilla chips, for serving
Instructions
- 1
In a mixing bowl, stir together the refried beans, cumin, garlic powder, chili powder, and 1/4 tsp salt until evenly combined. Spread the seasoned beans in an even layer across the bottom of a 9x13-inch dish.
- 2
In a separate bowl, mash the avocados with a fork or potato masher until mostly smooth with a few small chunks remaining. Stir in 2 tbsp lime juice and 1/4 tsp salt. Spread the guacamole evenly over the bean layer.
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