Whether it's a potluck, picnic, pool party, or game day, vegan 7 layer dip is always a hit. This vegan 7 layer dip recipe is easy to make and even easier to eat!
I love parties and snacking. And one of my favorite dip recipes is a classic 7 layer dip recipe. Since transitioning to a plant-based diet, I created a vegan 7 layer dip recipe with my own special twist. Give this vegan dip recipe your own style with the recipe variations provided.
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When you need a great vegan dip for any party or event, vegan 7 layer dip checks all the boxes. Although traditionally served with tortilla chips, I enjoy serving this dip with baby bell peppers.
Vegan 7 Layer Dip Ingredients
- Vegan Refried Beans: All refried beans are not vegan; many contain lard. So, find a vegan brand or make your vegan refried beans. Many brands have oil, so if you need an oil-free vegan refried bean brand, choose these refried beans.
- Guacamole: I bought premade guacamole at the grocery store.
- Vegan Sour Cream + Taco Seasoning: I combined homemade vegan sour cream and vegan taco seasoning.
- Green Onions: Green onions are mild in flavor.
- Tomatoes: I chose multi-colored grape tomatoes. They are sweet and add beautiful color to the dip.
- Baby Bell Peppers: Baby bell peppers are sweet and vibrant in color. The various colors add to the dip recipe.
- Black Olives: Black olives add a saltiness and savory component to the dip.
- Cilantro (garnish): Cilantro adds a fresh garnish to the dip. This ingredient is optional.
- Jalapenos (garnish): Jalapenos are scattered on top of the dip. I removed the seeds and the veins. For an extra spicy dip, add a few seeds. Or leave the jalapenos off.
Vegan 7 Layer Dip Ingredient Substitutions
- Instead of refried beans, use whole black or pinto beans.
- Try avocado salsa or avocado hummus instead of guacamole. Or make your favorite guacamole recipe.
- Skip the vegan sour cream and use vegan nacho cheese sauce instead.
- Use red or yellow chopped onions instead of green onions.
- Salsa is a great replacement for tomatoes for this vegan 7 layer dip recipe.
- Red bell peppers are sweet and delicious as a substitute for baby bell peppers.
- For those who don't like olives, try pickled peppers instead.
- Some people taste soap when they eat cilantro. So, try parsley instead.
- If jalapenos are too hot, try serrano peppers instead.
How to Make Taco Dip
- Begin by spreading the vegan refried beans in an even layer on the base of a serving tray.
- Then, spread a layer of vegan sour cream mixed with taco seasoning on top of the refried beans.
- Next, spread the guacamole on top of the sour cream mixture.
- Now, scatter the remaining ingredients over the guacamole layer, scattering the ingredients evenly across the platter.
- Garnish with jalapenos and cilantro.
Serving Suggestions
- Once all the toppings adorn the top of the refried beans and guacamole, choose the dippers.
- I love cutting baby bell peppers in half, deseeding them, and using them as vegetable scoops.
- Or, serve with your favorite tortilla chips.
- Other good ideas are sliced cucumbers, red and green pepper slices, celery, jicama, endive lettuce cups, rice cakes, and corn or flour tortillas cut into bite-sized pieces.
- Serve with baked potato chips.
- Make homemade tortilla chips with corn tortillas.
Recipe Variations
- Use your favorite salsa to layer on top of the guacamole instead of the tomatoes.
- Add a layer of cooked lentils.
- Include a layer of pinto or black beans.
- Vegan nacho cheese sauce or a layer of your favorite vegan shredded cheese is another option.
- Drizzle with Creamy Green Chili Sauce
Recipe FAQs
In 1982, Peggy Shoop, a resident of Grapevine, Texas, invented taco dip by adding her twist on a recipe in Southern Living Magazine.
Greek tzatziki is the earliest dip to become famous.
Pour a thin but visible layer of water or lemon or lime juice on top of the layer of guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole layer. Refrigerate and do not add the toppings until ready to serve.
Tips
- If your refried beans are too thick, mix them with a small amount of water or lime juice to make it easier to spread on the platter's base.
- If using salsa instead of tomatoes, choose a thicker salsa or pico de gallo so it isn't too watery. I also suggest using fresh salsa rather than canned or jarred salsa, which is thinner in consistency.
- Use tomatoes that are less watery, like grape tomatoes or Roma tomatoes. It keeps the dish from getting watery.
- Try mild green chilis if you don't care for jalapenos or think they are too hot.
- You can choose the substitute for the cashews in the vegan sour cream recipe for a nut-free option. Or buy a vegan sour cream of choice.
This vegan 7 layer taco dip recipe is a vegan spin on a traditional taco dip. It's a must for your next party!
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If you love this vegan 7 layer dip, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan 7 Layer Dip
Ingredients
7 Layer Dip
- 2 15 ounce cans Vegan Refried Beans
- 1 8 ounce container Guacamole
- 1 recipe Vegan sour cream (8 ounces)
- ½ package Vegan taco seasoning
- 1 cup Green onions sliced
- 1 cup Grape tomatoes cut in half
- 1 cup Baby bell peppers cut into rings
- ½ cup Black olives sliced
- ½ cup Cilantro chopped
Suggested Dippers
- 10 Baby bell peppers cut in half lengthwise, seeds and veins removed
- 1 bag Tortilla chips
Instructions
7 Layer Dip
- Spread the vegan refried beans on the base of a bowl or platter
- Spread the vegan sour cream mixed with taco seasoning on top of the refried beans.
- Add the guacamole to the sour cream mixture evenly across the guacamole.
- Add the remaining ingredients by spreading them evenly over the top of the sour cream mixture.
- Garnish with cilantro and jalapeno peppers.
Notes
- If your refried beans are too thick, mix them with a small amount of water or lime juice to make it easier to spread on the platter's base.
- If using salsa instead of tomatoes, choose a thicker salsa or pico de gallo so it isn't too watery. I also suggest using fresh salsa rather than canned or jarred salsa, which is thinner in consistency.
- Use less watery tomatoes, like grape tomatoes or Roma tomatoes. It keeps the dish from getting watery.
- Try mild green chilis if you don't care for jalapenos or think they are too hot.
- You can choose the substitute for the cashews in the vegan sour cream recipe for a nut-free option. Or buy a vegan sour cream of choice.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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