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
Scale
- 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.