Vegan 7-Layer Dip Recipe
This Vegan 7 Layer Dip is a vibrant, flavorful, and nutritious plant-based appetizer that’s perfect for parties and gatherings. Layers of creamy refried beans, zesty guacamole, tangy vegan sour cream, fresh salsa, and crunchy veggies combine to create an irresistible dip served best with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Beans Layer
- 1 can (14 oz) vegetarian black or pinto refried beans
- 1/2 – 1 teaspoon cumin
- 1/4 – 1/2 teaspoon chipotle powder (optional)
- 2 – 4 tablespoons water
Guacamole Layer
- 2 avocados (or 1 cup store-bought guacamole)
- 1 large lime (juice only)
- 1/2 teaspoon salt, or to taste
Other Layers
- 1 cup Vegan Cashew Sour Cream or Vegan Queso
- 1 cup chunky salsa (or Pico de Gallo)
- 1/2 cup sweet corn
- 1/2 cup roma tomatoes, diced and seeds removed (or red bell pepper)
- 1/4 cup black olives, sliced
- 1 – 2 green onions, sliced
- Fresh chopped cilantro (optional)
Serving
- 1 bag tortilla chips, for serving
Instructions
- Prepare the Beans: In a small mixing bowl, add refried beans and mash well. Add cumin, chipotle powder (if using), and 1/4 cup of water. Mix thoroughly to combine, adding extra water as needed to achieve a creamy, dip-friendly consistency. Optionally, heat the bean mixture over low heat until warmed through before assembly.
- Make the Guacamole: Slice the avocados lengthwise, twist to separate halves, and remove the seeds. Scoop out the flesh into a medium bowl, add the juice of one lime and salt. Mash well until smooth and season to taste with additional salt if needed.
- Assemble the Dip: Using a shallow dish such as a pie dish or baking dish, start by spreading the bean mixture evenly to cover the base. Layer the guacamole evenly on top of the beans, followed by an even layer of vegan sour cream or queso, then a layer of chunky salsa or Pico de Gallo.
- Add the Fresh Vegetables: Sprinkle the sweet corn evenly over the salsa, then add the diced tomatoes or red bell pepper, followed by sliced green onions and black olives. Finish by topping with fresh chopped cilantro if desired.
- Serve: Serve the layered dip immediately with a side of tortilla chips or sturdy vegetable slices for dipping. Enjoy this crowd-pleasing vegan appetizer!
Notes
- You can heat the bean layer before assembly if you prefer a warm dip, but it is optional.
- For a spicier version, increase chipotle powder or add chopped jalapeños to the salsa.
- This dip can be prepared in advance and refrigerated; add fresh vegetable toppings just before serving to keep them crisp.
- Use firm tortilla chips to prevent breaking when dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Find it online: https://marthatasty.com/vegan-7-layer-dip-recipe/
