the best vegan 7 layer dip

Listen, I’m all for dipping a chip in salsa or guacamole. But for game day and parties, sometimes you need a lil’ something MORE. Or in this case… 7 layers more. Yup, you heard me!

This is hands down the best vegan 7 layer dip you’ll ever have in your life. I’m pretty sure almost everyone gets down with dips, am I right? There’s something so satisfying about a crunchy tortilla chip or veggie topped with a buncha deliciousness!

Everyone I’ve fed this dip to was begging for the recipe and couldn’t stop going back for more. I usually end up wishing I threw together a second tray for late snacking!

There’s a good reason why everyone loves it – it’s the perfect balance of textures and flavors. The refried beans, sour cream and guac are nice n’ creamy. Salsa’s a clear fan favorite, and adds a spicy kick if you choose a medium or spicy version. The peppers and tomatoes add a fresh crunch to every bite, and who doesn’t like olives or green onions?! 

With that being said, this dip is totally customizable, so have fun with it! If a friend in the crowd passionately hates olives, make half with and half without.

I also have recipes for even MORE dips that you can check out here. Whether or not your team is winning, you’ll feel like a winner with the best vegan 7 layer dip!

4.34 from 9 votes

Print Recipe

the best vegan 7 layer dip

Serve the best vegan 7 layer dip at your next party and watch your guests swoon. It’s fresh, delectably dippable, and perfect for game day!

Course Appetizer

Cuisine American

Keyword 7 layer dip, appetizer, cheese dip, party dip

Prep Time 42 minutes

Cook Time 5 minutes

refrigerate 1 hour

Total Time 47 minutes

Servings 12

Author Lauren Toyota

Ingredients

• 3/4 C onion, finely diced
• 1 tsp vegetable oil
• 1/2 tsp chipotle chili powder
• 1/2 tsp sea salt
• 1 can refried beans (approximately 1 3/4 C)
• 2 ripe avocados
• 2 limes, juiced
• 1 to 2 garlic cloves
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/4 C cilantro, finely chopped
• 1 C vegan sour cream
• 1 C salsa
• 1/2 C finely diced tomato
• 1 C finely diced yellow pepper
• 1/2 C sliced black olives
• 1 green onion, finely chopped

Instructions

1. In a pan over medium heat, sauté the onions in 1 teaspoon of vegetable oil for 1 minute. Then add chipotle chili powder and sea salt and cook until soft and fragrant – about 3 more minutes.

2. Add this to the refried beans and stir to combine well. Place this mixture in the bottom of your deep dish as the first layer. Spread it so the top is even and the mixture gets into the bottom corners of the dish.

3. Make your guacamole layer in a food processor to get it really creamy. This helps it spread as a layer in the dip, as well as helps the “dip-ability” of the dish! If you don’t have a food processor just try to mix the guacamole as smooth as you can by hand. Combine the avocado with lime juice, garlic, sea salt and ground black pepper until smooth. Add cilantro (if desired) after the mixture is created in the food processor so you can still see the cilantro leaves in the mixture.

4. Add your vegan sour cream layer on top of the refried bean layer. Then add your guacamole layer. Salsa is next. Then spread the diced yellow pepper and tomatoes as the next layer, and top with black olives, and then green onion. Refrigerate the dip until ready to serve!

Recipe Notes

You can make your refried beans from scratch if you like, but I find it easier to just buy them in a can. You can also use plain black beans or kidney beans. This is totally customizable!

For the vegan sour cream I used used Tofutti brand for the pictures but you can also use my cashew sour cream recipe.