I was never a fan of 7-layer dip, even before I was vegan. It seemed too decadent, unhealthy, and frankly, just gross. A few weekends ago we were going to watch the Broncos playoff game with a big group of friends and I had a strange hankering for 7-layer dip. That has never happened before. But it had to be healthy, easy to make, easy to transport and would feed a lot of people.
I googled vegan 7-layer dip and found a bunch of recipes. Consequently, mine is the amalgamation of several others, and what’s nice about this recipe is how adaptable it is. You can use store-bought guacamole or make your own. Or you can choose the level of spiciness you want in your salsa. And you can make a cheezy sauce or buy a cheezy sauce. You pick!
The Fixin’s
For the sour cream, I like this cashew sour cream from Oh She Glows. I typically use a cheezy sauce from a company based in Denver called The Honest Stand, and it has changed my life! They can be found in stores across the US and their nacho flavor is perfect in this dish. If you can’t find this cheezy goodness, I’ve linked to one of Plantivores’ Cheezy Sauce recipes below or you can use your favorite version from the blogosphere. To kick the heat up a bit, use a spicy salsa or add some taco or fajita seasoning into your beans or cheezy sauce.
You can make this a day ahead or on game day, or any other day of the year. I served this to a big group of non-vegans and it was a total hit! Nobody missed the queso or “real” sour cream. It was such a hit in fact, we even brought it back the next weekend for the next playoff game (go Broncos!).
Easy Vegan 7-layer Dip (Oil-free, Gluten-free)
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: Serves 10–12 as a dip 1x
- Category: Snack
- Cuisine: Mexican
Description
Want a vegan 7-layer dip that will knock your socks off? Look no further! This dip has it going on: zing, creaminess, protein and a whole lot of flavor! Omnivore tested and approved.
Ingredients
- 1 16-oz can vegan refried beans with no-oil, (I like one that is spicy – a zesty salsa kind, but you can use plain if you don’t like a lot of spice or can’t find a spicy one)
- 1 container of guacamole (12 oz) or 1 cup of homemade
- 1 cup Cheezy sauce
- 1 – 2 cups vegan sour cream
- 1 cup chunky salsa
- ¾ cup sliced or chopped black olives
- ½ cup diced fresh tomatoes
- Garnish with fresh cilantro
- Tortilla chips and sliced veggies for dipping
Instructions
- In a medium-sized bowl, layer each ingredient in order as shown above.
- Keep in refrigerator until ready to serve.
- Can serve chilled or at room temperature.
Notes
- The measurements on this recipe are very forgiving. As a result, you can fudge the amounts within ½ cup or so either way without dire consequences. I don’t want you to end up with 2 tablespoons of anything leftover that may have come from a can.
- You can make this the day before but leave off the salsa and tomatoes until you are ready to serve (so the juices don’t run).
- This is great with tortilla chips, pita chips and sliced veggies like cucumbers, bell peppers, snap peas and carrots.
- It is also terrific served with our Easy Baked Buffalo Cauliflower Wings.
- You could even top a baked potato with this for a full “potato bar-like” experience.
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