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the best vegan 7 layer dip

Here’s a game day classic made vegan and I guarantee your hardcore football fans won’t be disappointed! Don’t try to argue with me… there are 7 layers here… so watch how it’s made in the recipe video below!

 

 

the best vegan 7 layer dip_hot for food
5 from 1 vote
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 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 and 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 pepper until smooth. Add cilantro (if you want) after the mixture is created in the food processor so you can still see the cilantro leaves in the mixture.
  4. Then add your 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.

4 comments

  • Valerie 2 years ago

    I made this for a party last night and all the omnivores loved it (I used your sour cream recipe, too)! Keep up the good work, you guys!

  • Pina 2 months ago

    Made it for super bowl was a big hit!

  • Jessica 2 months ago

    Everyone loved it and didn’t even realize this was a vegan 7 layer dip. I have made cashew sour cream in the past but thought your recipe was much more flavorful and loved the idea of sautéing onions and adding to the beans.

    • Lauren Toyota 1 month ago

      YAAAY! Glad to hear

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