FREE SHIPPING on all Orders

Summer Mexican Dip Bowl

By Joanne Salerno  , ,

December 21, 2017

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 😀

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 16


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)

Salsa Dip (we used Dorito brand)

2 ripe avocados

1 garlic clove

½ lime, the juice

3 tablespoons olive oil

3TBSP Parsley

Black Olives


1Prepare Pizza Base as per packets. Spread mixture thinly onto two baking trays.

2Bake for 20mins. (or until super crispy)

Method for Dip

1Dice tomatoes into chunks

2To make Guacamole, smash two ripe avocados adding ½ lime juice, 3 table spoons of oil, 1 garlic clove and combine.

3Assemble dip in large bowl. Forming layers tomato, sour cream, guacamole, tomato, sourcream, salsa, olives and garnishing with parsley.

4Remove pizza after 20mins and allow to cool. Once cool break into pieces and assemble in dip.



Nutrition Facts

Serving Size74g
Total Fat12.3
Saturated Fat5.1
Total Carbohydrates1.7

Have your say