7 layers of yum, all vegan and delicious!
7 layer dip has always been a favorite of mine.
Olives, green onions, and tomatoes on top of cheese on top of salsa on top of sour cream on top of guacamole on top of refried beans, all scooped up with a crunchy tortilla chip??? Who wouldn’t like it?
The Layers
Refried beans – the bottom layer of this dip. I use pinto beans because I like the flavor and they have a creamier texture.
Guacamole – I use my simple guacamole recipe which you can find here. But this recipe has a the amount modified for the layer.
Vegan sour cream – it’s actually very easy to make your own vegan sour cream. All you need is unsweetened plain vegan yogurt, lemon juice, apple cider vinegar, and salt. The tartness compliments the richness of the guacamole and refried bean layers.
Salsa – add freshness and compliments the other layers. I use my own pico de gallo recipe, but just like the guacamole layer, this recipe has the amount modified.
Vegan shredded cheddar cheese – adds great flavor and texture. You can add as much or as little as you would like. You can also use pepper jack or mozzarella.
Diced tomatoes – adds freshness and a nice texture to the other smooth layers.
Black olives and green onions – the perfect top layer. They compliment the overall dip.
This recipe is actually really simple and can be made a day ahead which makes it a time saver for parties.
Vegan 7 Layer Dip
Ingredients
Bean Layer
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 2 15oz cans pinto beans drained and rinsed
- ¼ cup water
- 1 tsp salt
- ⅛ tsp freshly ground black pepper
Guacamole Layer
- 2 large avocados
- ¼ cup red onion small dice
- 1 tbsp cilantro chopped
- ½ tbsp freshly squeezed lime juice
- ¼ tsp salt
Sour Cream Layer
- ¾ cup plain unsweetened non-dairy yogurt
- 1½ tbsp freshly squeezed lemon juice
- 1 tsp apple cider vinegar
- ½ tsp salt
Salsa Layer
- 4 roma tomatoes diced
- ¼ cup red onion diced
- 1 tbsp cilantro chopped
- ½ tbsp freshly squeezed lime juice
- ¼ tsp salt
Top Layers
- ½ cup vegan shredded cheddar cheese
- 1 roman tomato diced
- ¼ cup black olives sliced
- ¼ cup green onions thinly sliced
Instructions
- For the bean layer, heat oil in a pot over medium low heat. Add the garlic and cook until it starts to brown. Add the pinto beans and mash until smooth. Mix in the water and cook for 1 minute, stirring constantly, until it thickens. Turn off heat and stir in the salt and pepper. Taste test for seasoning adjustments. Let cool.
- For the guacamole layer, mash the avocados with a fork or masher until smooth. Mix in the onion, cilantro, lime juice, and salt. Taste test for seasoning adjustments.
- For the sour cream layer, mix all of the ingredients together.
- For the salsa layer, add all of the ingredients into a food processor. Blend until almost smooth, or until desired consistency. Taste test for seasoning adjustments.
Assemble
- Take a 7 cup round dish or 9×13 inch dish and evenly spread out the bean layer first, then the guacamole, then the sour cream, and then the salsa. Evenly sprinkle the vegan shredded cheese over the salsa, then the diced tomatoes, and lastly, the olives and green onions.
- Serve right away or cover with a lid or plastic wrap and refrigerate for at least an hour before serving. Dip can be made a day ahead and refrigerated overnight.