Taco Dip (Whole30)
I’ve always loved classic Midwestern taco dip: and this version, using dairy-free ingredients and without the shredded cheese or chips for dipping, still make a stellar side dish for your next party! It comes together easily, and most people won’t even notice the difference from your average dairy-filled taco dip.
A word of advice if you’re enjoying this during a Whole30: limit your consumption to only during party time. Nut cheese (like the one in this recipe) can be SWYPO for some people (read more here), so be honest with yourself about this dish before you find yourself on the couch with an empty platter of dip and a bloated stomach full of raw veggies.
Here’s what you need:
8 oz. container Almond Milk Cream Cheese
1/3 C. Coconut Cream (I refrigerate a can of coconut milk overnight, and measure out 1/3 C. of the solidified cream at the top of the can)
2 Tbsp. Taco Seasoning (here’s my Whole30 compliant recipe!)
Green Pepper, chopped
Shredded Iceberg Lettuce
Black Olives, diced
Green Onion, diced
For dipping on the Whole30:
Baked Plantain Chips (if you’re on a Whole30, make homemade: commercially prepared plantain chips are not Whole30 compliant)
Here’s what to do:
Combine almond cream cheese and coconut cream until no lumps remain. Then, add the taco seasoning until well combined. Refrigerate one hour (don’t skip this step).
When ready to serve, remove from the fridge and allow to soften for 5-10 minutes. Spread onto a serving platter, top with garnish, and serve with vegetables for dipping.