This easy Vegan 7 Layer Dip has irresistible layers of refried beans, guacamole, sour cream, cheese, and more in every bite. It’s always a hit at potlucks and parties!
One scoop of this Vegan 7 Layer Dip and you’ll be hooked! It’s the ultimate party dip that’s easy to make and filled to the brim with creamy, zesty, and slightly spicy layers.
This incredible vegan taco dip is made with layers of taco-seasoned refried beans, guacamole, vegan sour cream, vegan cheese, tomatoes, black olives, and green onions. Serve it with plenty of tortilla chips for dipping and watch as everyone gathers around!
Why you’ll love this vegan seven layer dip
- Everybody loves it – Taco dip is the perfect party dip because there’s something for everyone in each bite – hearty refried beans, creamy guacamole, lots of vegan cheese, and more.
- Makes a lot – This recipe makes a lot of dip. You’ll have enough to serve the whole family, party, or potluck!
- Easy to customize – Stick to the recipe, add the toppings of your choice, or use any of the variation ideas below to customize your homemade seven layer dip.
How to make vegan 7 layer dip
First, stir the vegetarian refried beans and taco seasoning together. Stir in a splash of warm water to make the beans smooth and creamy if they’re too thick.
Spread the beans on the bottom of a serving bowl or dish. Top the beans with the guacamole.
Next, top the guacamole with a layer of vegan sour cream.
Add the shredded vegan cheese on top, followed by the diced tomatoes, sliced black olives or jalapenos, and optional green onions.
Store the 7 layer dip in the fridge until you’re ready to serve. Enjoy with plenty of tortilla chips!
- To control the spices, use a homemade taco seasoning blend instead of a store-bought packet.
- Instead of canned refried beans, use my homemade Instant Pot Vegan Refried Beans.
- Instead of store-bought vegan sour cream, make my homemade Vegan Sour Cream.
- Instead of store-bought vegan cheese shreds, spread my Vegan Nacho Cheese Sauce, Vegan Queso, or Vegan Queso Blanco on top of the sour cream layer.
- Instead of store-bought salsa, make my Easy Salsa Recipe. You can also use salsa verde to switch up the color and flavor.
- Make homemade guacamole instead of buying it from the store.
- Top the finished dip with pickled red onions, diced bell peppers, crushed tortilla chips, corn kernels, diced red onion, or fresh cilantro instead of or in addition to the other toppings.
Frequently asked questions
My 7 layer dip had a subtle spice but the level of heat will depend on the ingredients you use and/or if you make any variations to the recipe. For more heat, layer the dip with medium or spicy red salsa and sliced jalapenos. If you don’t like spicy food, use mild red salsa and black olives instead of jalapenos.
Absolutely! You can turn this into an 8, 9, or 10+ layer dip if you want.
Here are some ideas: Top the refried beans with my Vegan Taco Meat or Sofritas, add a layer of canned black beans and charred corn kernels, use my Vegan Nacho Cheese as a top layer, and so on.
Yes, you can make the dip 1 or 2 days ahead of time. I recommend keeping the last few toppings (shredded cheese, olives, etc.) off of the dip until right before serving so they stay fresh. Once it’s assembled, cover the dip and keep it in the fridge until it’s time to serve.
The leftover seven layer dip will stay fresh for about 3 to 4 days when stored in an airtight container in the refrigerator.
Vegan 7 Layer Dip
- 32 ounces canned vegetarian refried beans
- 3 tablespoons taco seasoning
- warm water as needed, to thin beans
- 1 1/2 cups guacamole
- 1 1/2 cups Vegan Sour Cream
- 1 1/2 cups chunky salsa
- 1 cup shredded vegan cheddar cheese
- 3 roma tomatoes diced and drained of juices
- 4 ounce can sliced olives or jalapenos
- 1 bunch green onions chopped, optional
- In a medium bowl, stir together the refried beans and taco seasoning. Add a bit of warm water if your beans are very thick and not smooth and creamy.
- Spread the beans on the bottom of a 9×13 inch dish.
- Evenly spread the guacamole, followed by the sour cream.
- Now add the salsa in an even layer, then sprinkle the cheese all over.
- Add the diced tomatoes, olive or jalapenos and optional green onions.
- Store in the refrigerator until ready to serve. Serve with tortilla chips and enjoy.
- You may use any store bought vegan sour cream you like, or better yet, make this recipe: Vegan Sour Cream.
- Use your favorite brand of vegan cheddar cheese shreds (I used Whole Foods brand this time) or make my Vegan Nacho Cheese instead.
- Leftovers will keep for 3-4 days, but it’s best served the same day it’s made. You could make it a day or two ahead of time, but I’d keep the shredded cheese, tomatoes, olives and green onions separate until ready to serve.