Low Carb Tex-Mex Layer Dip Recipe

Name: Low Carb Tex-Mex Layer Dip
Prep time: 35M
Cook time: 15 min
Total time: 50 min
Yield: 10
Ingredients: 1 medium picante salsa Pace; 1 avocado oil USDA; 8 raw ground turkey USDA; 0.5 chili powder, 036800328198, organic Red Monkey; 0.5 table salt USDA; 0.125 dried cayenne chili pepper, ground Canadian Nutrient File; 4 cream cheese USDA; 0.25 sour cream FNDDS; 1 fresh avocado USDA; 1 lime juice, 100%, fresh squeezed FNDDS; 0.5 fresh garlic FNDDS; 1.5 sharp cheddar cheese FNDDS; 1.5 monterey jack cheese FNDDS; 0.75 fresh iceberg lettuce, shredded USDA; 1 Atkins Nacho Cheese Protein Chips; 9 black olives FNDDS; 2 fresh scallions, tops & bulb, chopped USDA; 2.5 fresh red bell pepper USDA; 0.75 fresh cucumber FNDDS

5.3g
Net Atkins Count ^TM

Prep Time: 35 Minutes
Style:Mexican
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.

9.6g

Protein

10.9g

Fat

3.4g

Fiber

195.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

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

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.