Quick irresistible vegan 7-layer dip layers refried beans, guacamole, vegan cheese, & more for a bold, crowd-pleasing Taco Tuesday, party, and game day appetizer!
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Why You’ll Love This Recipe
If the toppings are one of your favorite parts of chili, nachos like these air fryer nachos, and these vegan black bean tacos with veggies – why not layer them all together into a crowd-pleasing dip? This vegan 7-layer dip (aka ‘Tex Mex dip’ or ‘vegan taco dip’) does just that—stacking creamy refried beans, zesty guacamole, vegan taco-seasoned sour cream, tomatoes, fresh herbs, and plenty of vegan cheese. It’s the MVP of game days, potlucks, parties, Cinco de Mayo, and Taco Tuesdays — basically, any excuse to throw it together.
It’s also ridiculously easy to make. Use homemade or store-bought ingredients to suit your time/effort levels, adjust the seasonings, and add your favorite extras. It’s packed with satisfying texture and flavor in every scoop, is low-cost, and diet-friendly (vegan, gluten-free, and dairy-free). Be warned, though—once you set it out, it nacho average dip and is sure to disappear in no time!
Boost your party spread further with easy vegan jalapeno poppers, a vegan cheese ball, vegan elote (Mexican street corn), and easy vegan taquitos.
Ingredient Notes
Recipe Variations
- Spices: Add depth to refried beans with cumin, smoked paprika, nutritional yeast (for 'cheesy' umami flavor), and/or chili powder. Season to taste.
- Vegan ground beef: (Seasoned with taco seasoning) over the refried beans.
- Salsa: Mild, medium, or hot salsa added beneath the vegan cheese layer (use the tomatoes as a topping instead).
- Hot sauce: To drizzle over the top for heat.
- Jalapeno: Like heat? Consider adding finely sliced jalapeño as a topping.
- Corn: Canned/frozen (and thawed), optionally charred, as a sweet topping.
- Salad veggies: Like shredded lettuce/diced bell peppers as crunchy toppings to the veggie taco dip.
How to Make Vegan 7 Layer Dip
Step 1: In a bowl, mash the avocados, cumin, garlic powder, salt, and black pepper to your desired texture (I like it a little chunky). Stir in the fresh lime juice and minced cilantro. Then, place an avocado pit in the bowl (to help prevent browning), cover, and refrigerate.
Step 2: In a small bowl, mix the taco seasoning into the vegan sour cream, taste, and adjust to taste. Cover and refrigerate. Prepare the refried beans and remaining ingredients.
Step 3: Begin adding the layers by first spreading the refried beans evenly in a 9x9-inch container. Add dollops of the vegan sour cream mixture over that and gently spread to cover the beans without mixing the layers.
Step 4: Add dollops of guacamole over that and gently spread to cover evenly. Sprinkle over the green onions. Sprinkle over the green onions. Spread the vegan shredded cheese evenly over that. Then, top with the finely chopped black olives.
FAQs
Technically, no, but juicy tomatoes can lead to a prematurely watery dip.
I don’t really recommend it, as there are several fresh elements. You could heat the bean layer if preferred, though.
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Pro Recipe Tips
- To save time: Feel free to use store-bought guacamole.
- Let it rest: Giving it 20-30 minutes before serving will chill all the layers, allow flavors to meld, and improve the overall flavor of the vegan 7 layer dip.
- Want to see the layer? Serve it in a glass container.
Serving Recommendations
Enjoy this vegan Mexican dip as a snack or appetizer with:
- Tortilla chips, pita chips, and other ‘plain’ sturdy chips or crackers
- Crudites (aka fresh vegetables like carrots, cucumber, celery, etc.)
- With homemade vegan Crunchwraps
- Alongside a ‘spread’ of salsa, air fryer nachos (or tater tot nachos), and other vegan dips for chips
You can also use leftover vegan 7-layer dip to make vegan quesadillas, tostadas (like these easy avocado and refried bean tostadas, butternut squash bean burritos, to add to taco salad bowls or to this taco pasta salad.
Storage Instructions
Fully assembled vegan seven layer dip can be stored, covered, in an airtight/plastic-wrapped container for up to 2 days.
I don’t recommend freezing the dip, as the guacamole and salad veggies will change texture upon thawing.
Vegan 7 Layer Dip (Quick and Easy)
Ingredients
- 2 avocados
- ⅛ teaspoon of cumin
- ½ teaspoon garlic powder
- ½ teaspoon of salt plus more to taste
- ½ teaspoon of black pepper plus more to taste
- 1 tablespoon of fresh lime juice plus more to taste
- ¼ cup of cilantro chopped
- ½ cup of vegan sour cream
- 2 tablespoons of taco seasoning mix
- 1 (15-ounce) can refried beans
- Olive oil as needed
- 4 Roma tomatoes seeded and diced (about 2 cups)
- 1 bunch green onions finely chopped (about 1 cup)
- 2 cups vegan Mexican-style shredded cheese
- 1 (2.25-ounce) can black olives drained and finely chopped
Instructions
- Prepare a 9x9 container with a lid and set it aside.
- In a bowl, mash the avocados with the cumin, garlic powder, salt, and black pepper until chunky. Add the lime juice and cilantro, then mash further until creamy with slight chunks. Place an avocado pit in the bowl (to help prevent browning), cover, and refrigerate.
- In a small bowl, mix the vegan sour cream with the taco seasoning. Taste and adjust seasoning as needed. Cover and refrigerate.
- If the refried beans are too dry, drizzle a little olive oil and mix until smooth and creamy.
To assemble the dip:
- First layer: Spread the refried beans evenly on the bottom of the container.Second layer: Add dollops of the vegan sour cream mixture on top of the beans, then gently spread to cover without mixing layers.Third layer: Add dollops of guacamole on top of the vegan sour cream, gently spreading to cover evenly.Fourth layer: Evenly sprinkle the diced tomatoes over the guacamole.Fifth layer: Sprinkle the green onions evenly over the tomatoes.Sixth layer: Spread the vegan shredded cheese evenly over the green onions.Seventh layer: Top with the finely chopped black olives.
- Serve immediately, or cover the container and refrigerate until ready to serve.
Notes
- To save time: Feel free to use store-bought guacamole.
- Let it rest: Giving it 20-30 minutes before serving will chill all the layers, allow flavors to meld, and improve the overall flavor of the vegan 7 layer dip.
- Want to see the layer? Serve it in a glass container.
andrea says
Love how tasty this dip turned out! So good!