Ready to impress at your next party AND bring something healthy too? Grab your favorite gluten free chips and dig into this amazing Greek Style *Dairy Free* 7 Layer Dip! Savory beans, crunchy fresh veggies of red pepper, cucumber and tomato with a layer of dairy free tzatziki cashew cream sauce to give that tangy sour cream taste with fresh dill and lemon to really bring in that Mediterranean flavor. Topped off with salty Kalamata olives and fresh green onion with a drizzle of extra virgin olive oil. This dip will turn any tailgate, potluck or get together into something unique and dang tasty!
If your trying to make better choices or steer clear of certain inflammatory foods it is a good idea to bring something you know is totally safe for you to eat to a party. I always bring something of my own and I will fill my plate about half way with it. After that I will grab a few things that are less suspect like veggies or a meatball or two. Guacamole is a guarantee to be on there too….who can resist?!
Figuring out what you are sensitive to can be like finding a needle in a haystack. Everyone is unique; there is no one way to eat for everyone. There are a couple of obvious food groups that more of the masses get a reaction from especially if you have allergies or asthma (like me). The two that I focus on avoiding constantly are gluten and dairy because I am tired of being puffy and stuffy! There are times I am so inflamed I can’t even smell; ya……for reals. So, is it worth it to dive into everything on a buffet because it’s a “free day” to eat whatever I want to stuff in my face? Not so much. It just isn’t that easy (or good for your system really) to play ping pong or just hope there aren’t any consequences. For me I’d rather be able to smell the roses, literally.
Use organic beans, vegetables, spices and extra virgin cold pressed organic olive oil for optimal nutrition. I have links here on some of my favorite brands 😊
Ingredients
½ c tzatziki cashew cream sauce
13 oz cannellini beans
1 T Kalamata olive juice
3 T evoo
1 T minced garlic
½ t black pepper
½ t Himalayan pink salt
1 red pepper
½ Japanese cucumber
½ c cherry tomatoes
½ c Kalamata olives
½ c green onion
lemon
salt
pepper
Prepare
- Make the tzatziki cashew cream sauce and let it refrigerate while you prep everything else.
- Strain the beans and drop in a bowl with the yeast, olive juice, 2 T of the olive oil, garlic pepper and salt. Mash it all together with a fork until you have broken all the beans open. You can puree more if you’d like but I prefer a little texture.
- Dice the red pepper, cucumber and tomato into small bite size to get a little on every chip dipped. Keep all of them separate on your cutting board. Strain the olives and dice thos up. Chop up the green onion like you would chives- use the green part mostly and save the bottom white end for another day as that part can be a little overwhelming on the onion flavor.
Assemble & Serve
- In a 9-inch glass pie dish or 2 qt. casserole dish start layering your dip. First will be the bean mixture, flowed by the red pepper, cucumber, tzatziki cream sauce, tomato, olives and onion.
- For the finale drizzle the last tablespoon of olive oil over the top with squeeze of lemon and a touch of salt & pepper
- Refrigerate for at least an hour or overnight
- Serve along with your favorite gluten free chips that are hearty enough to dig into a dip. I absolutely love the everything gluten free baked crackers from Milton’s give them a try!
Time 45 minutes, let it chill up a bit before serving
Makes enough dip for a party of 10-20 people to sample