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| Joanne Salerno

Low Carb Mexican Dip Bowl

This Low Carb Summer Mexican Bowl Dip is definitely a crowd pleaser. Team with our Pizza Base made into Nacho chips . Perfect for BBQ season :D


3/4 cup (80g) Protein Pizza Mix 3 large eggs or 180g egg whites 1/4 cup (60ml) water 3 tablespoon olive oil --Mexican Dip Sml tub (250g) Sour Cream 6 Tomatoes (small bag) 1/2 jar Salsa Dip (we used Dorito brand) 2 ripe avocados 1 garlic clove ½ lime, the juice 3 tablespoons olive oil 3TBSP Parsley Black Olives

Prepare Pizza Base as per packets. Spread mixture thinly onto two baking trays. Bake for 20mins. (or until super crispy) --Method for Dip Dice tomatoes into chunks To make Guacamole, smash two ripe avocados adding ½ lime juice, 3 table spoons of oil, 1 garlic clove and combine. Assemble dip in large bowl. Forming layers tomato, sour cream, guacamole, tomato, sourcream, salsa, olives and garnishing with parsley. Remove pizza after 20mins and allow to cool. Once cool break into pieces and assemble in dip. Enjoy. Nutrition includes the Pizza base and dip (per serve)