Go Back
–+ servings
vegan seven layer dip
Print Recipe
No ratings yet

Vegan Seven Layer Dip

My vegan seven layer dip is easy to whip up and ideal for all sorts of celebrations. It's the perfect vegan party dip for all occasions!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Sides, Snack
Cuisine: American, Tex-Mex
Servings: 8
Calories: 308kcal
Author: Richard Makin

Equipment

  • 1 serving dish
  • Mixing bowls

Ingredients

For the Refried Beans

  • 425 g refried beans 1 can or homemade equivalent
  • 1 teaspoon cumin ground
  • ½ teaspoon fine sea salt

For the Guacamole

  • ½ onion finely chopped
  • Juice of 1 lime
  • ¼ teaspoon fine sea salt
  • 3 avocados ripe, 2 mashed and 1 cubed
  • 3 tablespoon coriander fresh, finely chopped

For the Salsa

  • ½ onion finely chopped
  • 3 tomatoes finely chopped

Juice of 1 lime

  • ¼ teaspoon fine sea salt

For the Remaining Layers

  • 250 ml vegan sour cream use my recipe or store-bought
  • 100 g vegan cheese shredded
  • 70 g sliced black olives
  • 2 tablespoon chives or spring onions, finely chopped
Metric - US Customary

Instructions

To Make the Refried Beans

  • In a medium bowl, mix together the refried beans ingredients. Spread in an even layer on the bottom of your serving dish (ideally a see-through one to make the most of the layers).
    425 g refried beans, 1 teaspoon cumin, ½ teaspoon fine sea salt

To Make the Guacamole

  • In a medium bowl, combine all the guacamole ingredients in the order listed (see notes in blog post for more details). Gently spread this over the bean layer.
    ½ onion, Juice of 1 lime, ¼ teaspoon fine sea salt, 3 avocados, 3 tablespoon coriander

To Make the Salsa

  • In a medium bowl, combine the salsa ingredients. Mix well and gently spread this over the guacamole layer.
    ½ onion, 3 tomatoes, ¼ teaspoon fine sea salt

To Finish the Dip

  • Top the salsa with the vegan sour cream. Sprinkle the shredded vegan cheese over the top.
    250 ml vegan sour cream, 100 g vegan cheese
  • Finally, add the sliced black olives over the vegan cheese and top with the chopped chives.
    70 g sliced black olives, 2 tablespoon chives
  • Serve with tortilla chips.

Nutrition

Calories: 308kcal | Carbohydrates: 27g | Protein: 6g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 0.1mg | Sodium: 1016mg | Potassium: 505mg | Fiber: 9g | Sugar: 5g | Vitamin A: 617IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 2mg