Vegan 7 Layer Dip

5 stars (2 ratings)

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!

Prep Time15

Total Time15

Course: Appetizer

Cuisine: Mexican-inspired

Servings: servings

Calories: 168kcal

Author: Nora Taylor

Ingredients

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

US Customary - Metric

Instructions

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 9x13 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.

Notes

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.

Nutrition