Dairy-free 7-layer dip
This dairy-free 7-layer dip is the kind of party snack that disappears fast. Creamy refried beans, fresh guacamole, tangy seasoned sour cream, chunky salsa, and vegan cheddar are stacked up and finished with lettuce, tomatoes, olives, jalapeño, and green onion, so every chip gets a little bit of everything.
It’s completely no-bake and comes together in about 20 minutes, or just 10 if you use store-bought guacamole. Build it in a clear glass dish to show off all the colorful layers, and set out a big bowl of sturdy tortilla chips for scooping.
This vegan 7-layer dip is also easy to make ahead. Assemble the first five layers up to 4 hours before your guests arrive, then add the fresh toppings right before serving. It’s perfect for game days, potlucks, birthdays, and holiday parties.
Preparation Time: 20 minutesIngredients
Layer 1: refried beans
- 2 cups (one 16-ounce can) vegan refried beans, store-bought or homemade
Layer 2: guacamole (or about 2 cups store-bought)
- 4 medium ripe avocados
- juice of ½ lime
- 1 tablespoon finely chopped white onion
- 0.25 cup chopped fresh cilantro
- 0.5 teaspoon salt
- pinch of black pepper
Layer 3: seasoned sour cream
- 1 cup vegan sour cream
- 2 teaspoons taco seasoning
Layer 4
- 2 (16-ounce) jars thick, chunky salsa, drained
Layer 5: Vegan cheese
- 1.75 cups shredded vegan cheddar
Layer 6: lettuce and tomato
- 2 cups shredded lettuce
- 1 tomato, diced
Layer 7: olives, jalapeño, and green onion
- 1 (2.25-ounce) can sliced black olives, drained
- 0.5 jalapeño, seeded and thinly sliced
- 1 green onion, green part only, sliced
For serving (optional)
- tortilla chips
Preparation
- Drain the salsa. Pour the salsa into a fine-mesh strainer set over a bowl and let it drain while you prepare the other layers.
- Make the guacamole. In a bowl, mash the avocados with the lime juice, onion, cilantro, salt, and pepper until mostly smooth. If you’re using store-bought guacamole, skip this step.
- Season the sour cream. In a small bowl, stir together the vegan sour cream and taco seasoning.
- Layer the beans. Spread the refried beans evenly over the bottom of an 8×8-inch glass dish.
- Add the creamy layers. Gently spread the guacamole over the beans, then spread the seasoned sour cream over the guacamole.
- Add the salsa and cheese. Spoon the drained salsa over the sour cream, then sprinkle the cheese evenly on top.
- Add the toppings and serve. Scatter the lettuce, tomato, olives, jalapeño, and green onion over the cheese. Serve right away with tortilla chips.
Tips
- Use a clear dish: A glass dish shows off all the colorful layers.
- Loosen the beans: If your refried beans are thick, stir in a splash of water so they spread easily. If using homemade refried beans, let them cool completely before layering.
- Spread gently: Use the back of a spoon or a small spatula and work from the center out, so each layer stays separate and the colors look clean through the glass.
- Drain the salsa well: Extra liquid will run into the sour cream and make the dip watery. You lose a lot of volume when you drain it, which is why the recipe calls for two jars.
- Keep the guacamole green: The sour cream layer on top keeps air away from the guacamole, so it stays fresh and green longer.
- Adjust the heat: For a milder dip, use a regular taco seasoning, remove the jalapeño seeds, or leave the jalapeño out. For more heat, use a hot salsa. Most taco seasonings are vegan, but some contain dairy, so check the label.
- Choose a sturdy chip: Thick tortilla chips scoop through all seven layers without breaking.
- Make ahead: Assemble the first five layers up to 4 hours ahead, cover tightly with plastic wrap, and refrigerate. Add the lettuce, tomato, olives, jalapeño, and green onion just before serving.
- Storage: Refrigerate leftovers, covered, for up to 1 day. The guacamole will darken a little, but the dip will still taste great.
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