5-Layer Dip

Ingredients

• 2 1/2 tbsp olive oil, divided

• 1 yellow onion, diced and divided

• 2 bell peppers, deseeded, diced, and divided

• 4 1/2 cloves garlic, minced and divided

• 1/2 lb ground beef

• 1 tbsp chile powder

• 1 tsp paprika, divided (AIP – omit)

• 1/2 tsp cumin

• 4 3/4 tsp black pepper, divided

• 14 oz unsalted diced tomatoes

• 1/8 cups unsalted beef bone broth

• 1/2 cups green onions, sliced and divided

• 1 1/4 cups coconut cream, divided (chilled at least 6 hours)

• 1 1/2 tsp fresh lemon juice

• 1 tbsp fresh chives, chopped

• 1/8 cups low-sodium hot sauce or Buffalo sauce of choice

• 1/8 cups Paleo mayo (AIP – make without mustard and walnut oil)

• 1 1/2 tsp Dijon mustard (AIP – omit)

• 1/4 tsp dried, ground celery

• 1/2 tsp cayenne (AIP – omit)

• 1/2 lb cooked shredded chicken

• 1/4 orange bell pepper, diced (AIP – omit)

• 1 avocado

• 2 bunches cilantro, chopped

• 4 tbsp lime juice, divided

• 1 jalapeño, diced

• 3 Roma tomatoes, diced

Directions

1. Make the chili: Warm ½ tablespoon olive oil in a medium pot over medium heat. Add ½ yellow onion and ¼ red and yellow bell peppers and cook until softened, about 5 minutes.

2. Add 1 ½ minced garlic cloves and cook for 30 seconds, then add ground beef. Break it apart with a wooden spoon as you cook until browned, about 5 to 7 minutes. Season with chile powder, ½ teaspoon paprika, cumin, and ¼ teaspoon black pepper. Stir until well combined.

3. Add canned tomatoes and broth, stir well. Bring the liquid to a low boil, then reduce heat to low-medium and let simmer uncovered for 25 minutes, stirring occasionally.

4. Pour finished chili into a 9×9ʺ pan and top with ¼ cup green onions for the first layer of dip. Chill for 30 minutes.

5. Make sour cream: In a small bowl, mix ¾ cup coconut cream and lemon juice. (If cream is too hard, put it in the microwave for a few seconds.)

6. Gently stir in 1 teaspoon black pepper and chives.

7. Add sour cream in a second layer over chilled chili.

8. Make Buffalo chicken dip: In a medium pot over high heat, add hot sauce, mayo, mustard, ½ cup coconut cream, 1 minced garlic clove, dried celery, cayenne, ½ teaspoon paprika, and ½ teaspoon black pepper. Mix well.

9. Add chicken, ¼ cup green onions, ¼ red bell pepper, and ¼ orange bell pepper. Reduce heat to medium and cook for 10 minutes.

10. Pour Buffalo chicken dip over sour cream for the third layer.

11. Make guacamole: In a small bowl, add 2 minced garlic cloves, 2 tablespoons olive oil, avocado, 2 teaspoons black pepper, half the cilantro, and 2 tablespoons lime juice. Mash with a fork until well combined.

12. Spread guacamole over Buffalo chicken dip for the fourth layer.

13. Make pico de gallo: In a small bowl mix jalapeño, ½ yellow onion, Roma tomatoes, remaining cilantro, 2 tablespoons lime juice, and 1 teaspoon black pepper.

14. Spread pico de gallo over guacamole for the fifth and final layer.