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Vegan 7-Layer Dip Recipe

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4.2 from 3 reviews

This Vegan 7-Layer Dip is a vibrant, flavorful appetizer perfect for parties or gatherings. Layered with vegetarian refried beans, a creamy vegan Mexican cheese spread, fresh guacamole, salsa or pico de gallo, colorful bell peppers, black olives, and cilantro, it offers a delightful combination of textures and tastes. Easy to prepare in just 20 minutes, this plant-based dip is both nutritious and crowd-pleasing.

Ingredients

Refried Beans Layer

  • 1 (16-ounce) can vegetarian refried beans

Cheese Layer

  • 3/4 cup Vegan Mexican Cheese Spread
  • About 1/2 cup hot water (to thin cheese spread)

Guacamole Layer

  • 2 ripe avocados
  • 1 medium lime, juiced
  • 1 pinch sea salt

Salsa / Pico de Gallo Layer

  • 1 cup favorite salsa or pico de gallo (recipe below or store-bought)

Toppings

  • 1/2 bell pepper, diced
  • 3/4 cup cherry tomatoes, diced
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 handful fresh cilantro, chopped (for topping)
  • 1/4 cup black olives, diced (optional)
  • 1 Tbsp lime juice (for pico de gallo)
  • 1 pinch each salt and pepper (for pico de gallo)

Instructions

  1. Prepare Cheese Layer: Scoop out 3/4 cup of vegan Mexican cheese spread into a bowl. Slowly whisk in about 1/2 cup very hot water until the mixture becomes smooth and creamy, resembling queso. Adjust water quantity if necessary for desired consistency. Alternatively, you can substitute with cashew-based vegan queso recipes for a similar texture and flavor.
  2. Make Guacamole and Salsa: In a separate bowl, mash 2 ripe avocados with the juice of one medium lime and a pinch of sea salt until creamy. Adjust the seasoning to taste. Prepare your favorite salsa or pico de gallo by combining cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper, mixing well. You may use store-bought salsa if preferred.
  3. Assemble the Dip: In a large serving dish, spread the vegetarian refried beans evenly as the base layer. Carefully spread the prepared vegan cheese layer on top of the beans. Follow with an even layer of guacamole, then spoon the salsa or pico de gallo. Sprinkle diced bell pepper, optional black olives, and a handful of fresh chopped cilantro over the top.
  4. Serve or Store: Serve the dip immediately with tortilla chips or vegetable sticks. Alternatively, cover tightly and refrigerate for up to one day to allow flavors to meld. Stir gently before serving if made ahead.

Notes

  • If unable to find vegan Mexican cheese spread, consider using a homemade or store-bought vegan queso or cashew-based cheese alternative.
  • Black olives and cilantro are optional toppings that add extra flavor and color.
  • The pico de gallo can be substituted with any favorite salsa for convenience.
  • This dip is best consumed fresh but can be refrigerated for up to 24 hours.
  • Adjust lime juice and salt according to taste to balance flavors.

Find it online: https://simpleplatter.com/vegan-7-layer-dip-recipe/