Ingredients
Method
- In a medium bowl, combine the vegan refried beans, chili powder, cumin, and smoked paprika (if using). Stir well until all the spices are evenly distributed. Spread this mixture evenly into the bottom of a 9x13 inch baking dish or a similar serving platter. This forms the hearty, savory base of your dip.1 (15-ounce) can refried beans (ensure they are vegan, check the label for lard-free), 1 teaspoon chili powder (adjust to taste), 1/2 teaspoon cumin (adjust to taste), 1/4 teaspoon smoked paprika (optional, for extra depth)
- In a separate bowl, mix the vegan sour cream (or yogurt), finely chopped cilantro, lime juice, and garlic powder. Stir until smooth and well combined. If the mixture seems too thick, you can add a tiny splash of water or plant-based milk to reach a spreadable consistency. Gently spread this creamy layer over the refried beans, ensuring even coverage.1 cup vegan sour cream or plain unsweetened vegan yogurt, 2 tablespoons finely chopped fresh cilantro, plus more for garnish, 1 tablespoon lime juice, 1/4 teaspoon garlic powder
- In another bowl, mash the ripe avocado with 1 tablespoon of lime juice. Season with salt and black pepper to your liking. This lime juice not only adds flavor but also helps prevent the avocado from browning. Carefully spread the mashed avocado evenly over the vegan sour cream layer.1 ripe avocado, mashed, 1 tablespoon lime juice, Salt and black pepper to taste
- Spoon your favorite salsa over the avocado layer. Try to spread it as evenly as possible without disturbing the layer beneath. The vibrant color and flavor of the salsa will start to bring the dip to life.1 cup salsa (your favorite mild, medium, or hot variety)
- Evenly sprinkle the vegan shredded cheddar-style cheese (or your chosen vegan cheese blend) over the salsa layer. This will melt beautifully when served or if you choose to warm the dip slightly.1/2 cup vegan shredded cheddar-style cheese (or a blend of vegan cheeses)
- Scatter the finely diced red onion, diced fresh tomatoes, and chopped black olives (if using) over the cheese. These fresh toppings add a delightful crunch, a burst of freshness, and beautiful color contrast to your Vegan 7-Layer Dip.1/4 cup finely diced red onion, 1/4 cup diced fresh tomatoes, 1/4 cup chopped black olives (optional)
- Garnish with extra chopped cilantro. For optimal flavor, allow the dip to sit at room temperature for about 15-20 minutes before serving, or cover and refrigerate for at least 30 minutes for the flavors to meld. Serve with your favorite tortilla chips for scooping up all those delicious layers.2 tablespoons finely chopped fresh cilantro, plus more for garnish, Tortilla chips, for serving
Notes
Leftover Vegan 7-Layer Dip can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s best to keep the layers separate if possible when storing for longer periods, especially the avocado layer to prevent browning, although it usually holds up well with the lime juice.
To reheat, you can gently warm it in the oven at a low temperature (around 300°F or 150°C) for about 10-15 minutes, or until heated through and the cheese is melty. Alternatively, you can microwave individual portions. For convenience, consider assembling the dip up to step 4 (salsa) and refrigerating, then adding the cheese and fresh toppings just before serving to keep them as fresh as possible. Freezing is not generally recommended as the texture of the avocado and vegan sour cream can change significantly upon thawing.