Unbelievably delicious and packed with flavor! This “Cheesy” Taco Dip is so incredibly cheesy that you’d never guess it’s AIP, Paleo, dairy-free, and nightshade-free! Enjoy it with plantain chips or your favorite grain-free tortilla chips!
It’s that time of year again, Super Bowl time! Living in Minnesota, all we ever talk about lately is just that, the Super Bowl coming to Minneapolis! Regular cheesy taco dip is often a classic super bowl appetizer. It’s not typically an option for one on a Paleo, let alone AIP (Autoimmune Protocol) diet. Think about it, that cheesy taco dip that most Americans love is loaded with highly processed cheese and chili from a can.
In contrast, this unique recipe is made with high quality ingredients including pumpkin, coconut milk, bone broth, nutritional yeast, grass fed ground beef, and my special taco meat. The pumpkin, coconut milk and bone broth create a creamy, smooth texture. Nutritional yeast provides the nutty, cheesy flavor, which makes this a great dairy alternative. No one will ever guess this dip is dairy-free, let alone nightshade-free!
This recipe is so easy to throw together! It’s packed with flavor, oh-so-cheesy, super easy and with little effort enough can be whipped up for a party in no time. It can be heated nicely in either a crockpot on low heat or in the microwave. Leftover dip can be stored in the refrigerator for up to 3 days. That is, if you have any left!
Enjoy this “Cheesy” Taco Dip with your favorite grain-free tortillas or roasted plantain chips. It will surely become one of your favorite game time appetizers!
- 2 teaspoons bacon fat
- 2 cloves garlic minced
- 1 small yellow onion diced
- 1/2 pound radishes diced
- 1 pound grass fed ground beef taco meat (recipe below)
- 1 can pumpkin puree
- 1 cup chicken bone broth or chicken stock
- 1 can full fat coconut milk
- 1/4 cup nutritional yeast
- 1 teaspoon sea salt
- 3 tablespoons arrowroot powder
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Heat bacon fat in a medium skillet over medium to high heat.
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Place garlic, onion, and radishes in skillet and sauté for a few minutes until softened.
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Add ground beef and cook until browned.
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Add lime juice and bone broth, along with taco seasoning ingredients to skillet.
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In a medium sized pot, combine pumpkin puree, bone broth/stock, and coconut milk.
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Cook on medium heat until blended and smooth in texture.
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Stir in nutritional yeast and salt
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Whisk in arrowroot powder continuously, one tablespoon at a time, to prevent clumping.
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Once blended, transfer meat mixture to sauce.
- 1 pound grass fed ground beef
- 1 lime juice
- 1/3 cup bone broth/ chicken broth
- 1 tablespoon oregano dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon cilantro dried
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
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Brown ground beef in skillet over medium-high heat, breaking beef into small pieces as it cooks
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Add broth and lime juice to skillet
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Mix in seasoning blend and stir continuously until liquid evaporates
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Remove from heat and enjoy with your favorite fixings!
Leftovers can be stored in a glass contain in the refrigerator for up to 3 days.
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