Whether you want to impress all of your guests with a colorful party appetizer or just make something a little different to serve on Taco Night, this Vegan 7 Layer Dip is sure to be a hit!
HOW TO MAKE VEGAN 7 LAYER DIP
Refried-Beans. Homemade or store-bought work well for this. I make my own using black beans, chunky salsa, onions, garlic and taco seasoning. It takes less than 10 minutes to whip up and it’s part of what makes this layered appetizer recipe so different from other party foods: it’s actually hearty and filling! Unlike some snacks that leave me feeling ravenous, this dip has a good mix of protein, fiber and lots of fresh veggies so it’s as satisfying as it is delicious!
Guacamole. It’s safe to say that this is my favorite part! I love guacamole and would happily put it on just about everything but I think it works especially well in this recipe. Alternatively, you could use 3-4 chopped avocados sprinkled with salt and pepper if desired. If you go this route, squeeze some lime juice on top of the avocados to prevent browning.
Corn. I typically use thawed frozen yellow corn and I think it’s a nonnegotiable ingredient in this recipe because the slight sweetness it offers compliments the more savory elements in this 7 layer dip. I season the corn with zesty lime juice, fresh cilantro and a sprinkle of kosher salt. So good!
Tomatoes. I love the way tomatoes make this creamy, crunchy dip taste super fresh! The trick is to de-seed them before chopping. This will prevent the dip from getting soggy. Tip: Save the pulp to add into tomato sauce or to blend into dressings so that nothing goes to waste!
Dairy-Free Sour Cream. Cool and creamy sour cream is the perfect compliment to the seasoned beans, garlicky guacamole, and zesty sweet corn. I listed some of my favorite vegan sour creams below!
Radishes. Very thinly sliced radishes offer a delicious crunch and earthy freshness to this dip that takes it to a whole new level! Tip: look for the smaller radishes so that the slices will easily fit onto the tortilla chips.
Scallions. A pop of green is visually appealing but these scallions also provide a pop of zesty, oniony goodness without being too over powering.
Tortilla Chips for dipping! Fresh veggies like carrot and celery sticks or cucumber slices are also nice!
“STORE-BOUGHT IS FINE“
In the words of the great Ina Garten, “Store-bought is fine.” Don’t have time to make the refried beans from scratch? No worries! Simply sub two cans of store-bought refried pinto beans instead. You can use these beans as is and move on to the guacamole layer, no need for the onions, garlic or salsa. Just spread into the casserole dish and skip to the next step.
Is it best to use fresh or store bought guacamole? I always use store-bought guacamole to make this recipe because it’s fast and easy, but this homemade version is a great option too if you’d like to make it from scratch. I’ve been making this secretly protein-packed guacamole recipe since 2017 and it’s still one of my favorites!
What’s the Best Vegan Sour Cream?
There are so many vegan sour creams on the market these days, and many of them are every bit as creamy, cooling and tangy and the cow’s milk based versions I’ve had in the past.
These are my go-to vegan sour creams:
I used Kite Hill’s Vegan Sour Cream to make this recipe and it was great but my favorite (and most used) sour cream alternative is super thick coconut yogurt. Not all vegan yogurts are the same though – many coconut yogurts can be very sweet and runny – but this plain unsweetened coconut yogurt from CocoJune is great. It’s super thick and made with just a few simple ingredients. I seriously can’t get enough!
FUN ADDITIONS
Seven layers are great but 8..9…10?! layers could be great too! Here’s some more toppings you could use:
- shredded vegan cheese
- sliced black olives
- pickled jalapeños
- hot sauce
More Vegan Appetizers You Might Like
- Chili Lime Cashews
- Vegan Buffalo Chicken Eggrolls
- Crunchy Vegan Snack Mix
- 5 Minute Vegan Cream Cheese Dip
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Vegan 7 Layer Dip
Ingredients
- 2 tbsp olive or avocado oil
- ½ cup chopped red onion
- 2 cloves garlic minced
- 1.5 tsp taco seasoning
- 2 15oz cans black beans rinsed and drained
- ½ cup chunky salsa
- ¼ cup water or veggie broth
- 2 cups guacamole
- 2 cups yellow corn
- 1/2 lime
- 1 handful chopped cilantro
- 3 medium tomatoes
- 2 cups vegan sour cream
- 2 tsp taco seasoning
- ¼ tsp smoked paprika
- 8 radishes thinly sliced
- 2 scallions chopped
- kosher salt and black pepper
Serve with tortilla chips for dipping
Instructions
Step 1: Prep
- Combine the corn, lime juice and chopped cilantro in a mixing bowl. Add salt and pepper to taste and then set aside. Then de-seed the tomatoes, dice and set aside.
Step 2: Make the Refried Beans
- Set a large frying pan to medium-high heat and add 2 tbsp of oil and 1/4 cup of red onions. Sauté for 3-5 minutes and then add the garlic and taco seasoning. Cook for one more minute and then add the black beans, water, salsa and 1/2 tsp of salt. Reduce the heat to medium and use a fork or potato masher to mash until smooth. Allow the beans to cook for 5 minutes or until nicely thickened. Add salt and pepper to taste and then transfer to a 8×11 casserole dish (or something similiar) with high sides and set aside to cool completely.
Step 3: Mix the Sour Cream
- Mix together the sour cream, taco seasoning and smoked paprika. Stir and add salt and pepper to taste, then set aside.
Step 4: Assmeble
- When the beans are cooled, add the guacamole in an even layer on top. Make sure to spread it all the way to the sides so that each layer is visible.Next add the corn layer. I use a slotted spoon to prevent getting extra lime juice from the bowl into the dip, which can make it watery later on. Spread the corn into an even later, then add the tomato layer, then the sour cream layer. Tip: Use the back of a spoon to spread out the sour cream and be careful not to lift it up as you spread. Just glide and gently press down as you spread it on top of the tomatoes for a smooth, even layer. Top with thinly sliced radishes and chopped scaliions and chill for one hour to set….this is optonal though. I usually dig in right away but the layers hold better if it's chilled. Either way is delicious. Scoop with tortilla chips and enjoy!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
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This looks great. Do you have the nutritional information anywhere? That would be helpful
Author
That featuring is coming shortly! I need to buy a new/different plugin for that. Coming soon! Hope you enjoy this recipe 🙂