For the Cashew “Refried Beans”:

Place half of the cashews in a bowl and cover them with boiling water. Let sit for 10 minutes to soften, then drain the water.

Add half of the cashews plus all of the spices into a food processor and process. Once the mixture turns into a powder, start adding the bone broth slowly. Once the mixture is completely blended, add to a mixing bowl.

Add the softened cashews to the mixing bowl and stir to combine. Using a spatula, flatten this mixture in the bottom of a 9 x 13 glass casserole dish.

For the “Queso Blanco”:

Add the olive oil to a pan and turn on medium high heat (a cast iron skillet is preferred). Add the jalapeño and pine nuts and cook for 5 minutes, stirring occasionally.

Add the drained diced green chilis and cook another 5 minutes. You want everything to get a little browned, but not charred.

Remove from heat and add to a high-powered blender. Add all remaining ingredients and blend.

Add the queso to a small pot and cook on medium high heat until it has reduced to a queso consistency.

Pour this layer on top of our cashew “refried beans,” then stick in the fridge for about 30 minutes until the gelatin has set and the queso layer bounces back to the touch.

Remaining Instructions:

While the queso chills, chop your tomatoes and green onions and set aside.

In a mixer using the whisk setting, whisk the coconut cream, lime juice, and salt on high until it reaches the consistency of whipped cream.

Let’s assemble! When the queso is ready, spread pre-made guacamole on top.

Add your “sour cream” layer on top of the guacamole.

Top your Seven-Layer Dip with the Sliced California Black Ripe Olives, tomatoes, and green onions.

Serve with grain free tortilla chips (for Paleo) or carrot and celery sticks (for Whole30). Enjoy!