Seven Layer Dip

this vegan Seven Layer Dip recipe is a protein packed plant based update on the Mexican dip recipe you love – layers of fresh color, texture and flavor.

recipe originally published September 15, 2011

 

 

TABLE OF CONTENTS – Jump to any section:

1. 1. Vegan Seven Layer Dip
   2. What is in a seven layer dip?
   3. How to make seven layer dip
   4. Flavor variations and substitutions
   5. Individual Seven Layer Dip
   6. Do you serve dip this hot or cold?
   7. Got leftovers? 
   8. More vegan Mexican recipes
   9. Vegan Seven Layer Dip Recipe

Vegan Seven Layer Dip 

Who doesn’t love this dip? For years, I have been making all sorts of variations on the classic recipe. Because of this, I am giving you all the tips to make the best seven layer dip. I am giving you a recipe – consider it a guide.

This dip makes a great party dish or a fun weeknight dinner. Serve it up with tortilla chips and fresh vegetables. On a party table, pair it with other dips like this Vegan Spinach Dip recipe.

Seven layer dip is a popular recipe that is always a hit – you always like to see it! It is made of up fresh flavors and textures that are stacked and served in a clear glass dish so you can appreciate all the colorful layers. 

What is in a Seven Layer Dip?

Aptly named, this dip has seven different layers. And, what makes it so much fun is seeing the colors and textures from the side view – make sure you assemble this dip in a clear glass serving dish.

The seven layers in this dip are:

• refried or smashed beans
• salsa spiced quinoa
• noocho cheese sauce
• chopped tomatoes
• cubed avocado
• chopped lettuce and scallions
• olives

How to make seven layer dip

The base layer of this seven layer dip recipe is refried beans. I’ve made my own by mixing pinto beans and jalapeño. You just process them in a food processor until they are the right blend of chunky and creamy that you prefer.

After that, you make layers of the salsa spiced quinoa, noocho cheese sauce, chopped lettuce and scallions, chopped tomatoes, cubed avocado, and olives.

See this guide on how to cook quinoa – a foolproof method for the best fluffy quinoa.

To make this for a crowd, simply double the recipe and make it in a large 9 x 13 inch glass baking dish. Or, make a regular size portion for yourself and another to bring along to the party.

 

Flavor variations and substitutions

The great thing about a seven layer dip? Everyone makes it a little bit differently.

If you have favorite toppings you usually put on your Mexican dishes, substitute those for something in our recipe, or add more layers – no real rules here!

• guacamole instead of avocado pieces – layer the guacamole between two layers rather than on top so it stays fresh.
• rice in place of quinoa – or cauliflower rice if you want a grain free option.
• regular cooked beans in place of refried – use any bean you like – I make a black bean seven layer dip often. I smash the beans to mimic the consistency of refried.
• salsa in place of chopped tomatoes – this Spicy Jalapeno Sesame Salsa would make a delicious green layer, and Mango Salsa would be a fun flavor combination as well.
• grated cheese in place of cheese sauce – or, “why not both?” and top this seven layer dip with a layer of shredded dairy free cheese for a more texture and cheesy taste.
• add fresh corn – a deliciously sweet layer of corn add that bite of freshness! the flavor is perfect for a seven layer dip.
• Hatch chiles, poblano, or bell pepper in place of jalapeño – if you want a milder heat, consider a pepper lower down on the Scoville scale.
• add a layer of dairy free sour cream, yogurt, or cashew cream.

Flavor Tip: if adding sour cream or yogurt, my mom always stirs chili pepper type spices into her sour cream for another layer of flavor.

One rule? You definitely DO need corn chips or tortilla chips for dipping.

Individual Seven Layer Dip

Another fun way to serve this dip is in smaller dishes – individual servings for everyone! Even better, have a taco bar style spread, and everyone can make their own individual dip!

 

Is seven layer dip hot or cold?

Traditionally, this Mexican dip recipe is served cold or room temperature with tortilla chips. That’s what makes a seven layer dip different from a traditional Mexican bean dip.

This is definitely one of those dishes that can be made ahead! I build most of the layers ahead of time, adding the lettuce and avocado just before serving, so the lettuce is crisp and the avocado is fresh.

How do I store leftover seven layer dip?

If you have leftovers that you want to store for the next day, you need to refrigerate them. Just cover the pan tightly and it will last three or four days in the refrigerator. 

If you find that this dip gets a bit watery, you can simply drain the water off before serving it. It won’t be as pretty as the first time you served it. But, it is every bit as delicious.

This really is the best ever seven layer dip recipe. It makes a great light meal idea or you can serve it as an appetizer instead.

More Vegan Mexican recipes

Looking for more easy vegan Mexican recipes? Here are just a few to get you started.

• Jalapeño Margaritas
• Crunchwrap Supreme
• Faux Huevos a la Mexicana Enchilada
• Simple Spanish Rice
• Fire Roasted Poblano Chilaquiles
• Grilled Fajita Tacos

 

Did You Make This Vegan Seven Layer Dip? 

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Yield: 12 servings

Seven Layer Dip

Print

a protein packed plant based update on the Mexican dip recipe you love – layers of fresh color, texture and flavor.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1 (15 ounce) can pinto or refried beans
• 1 1/2 cups cooked quinoa
• 3/4 cup dairy free cheese sauce
• 1/2 - 1 head iceberg lettuce, chopped
• 2 large ripe tomatoes, diced
• 1 avocado, peeled and cubed
• 3-4 green onions, trimmed and sliced
• salsa, olives, jalapeño
• tortilla chips, for dipping

Instructions

1. In a glass container (tall bowl, 8 x 8 baking dish), spread the beans in an even layer. If using regular pinto or black beans, smash them a bit to mimic a refried consistency.
2. Second layer: spoon cooked quinoa over the bean layer, spreading into an even layer.
3. Third layer: spoon cheese sauce over the quinoa, carefully spreading to create an even layer.
4. Remaining layers: create layers with the avocado (or guacamole), tomatoes (or salsa), lettuce, green onions, olives.

Notes

Flavor variations and substitutions

The great thing about a seven layer dip? Everyone makes it a little bit differently.

If you have favorite toppings you usually put on your Mexican dishes, substitute those for something in our recipe, or add more layers - no real rules here!

• guacamole instead of avocado pieces - layer the guacamole between two layers rather than on top so it stays fresh.
• rice in place of quinoa - or cauliflower rice if you want a grain free option.
• regular cooked beans in place of refried - use any bean you like - I make a black bean seven layer dip often. I smash the beans to mimic the consistency of refried.
• salsa in place of chopped tomatoes - a Spicy Jalapeno Sesame Salsa would make a delicious green layer, and Mango Salsa would be a fun flavor combination as well.
• grated cheese in place of cheese sauce - or, "why not both?" and top this seven layer dip with a layer of shredded dairy free cheese for a more texture and cheesy taste.
• add fresh corn - a deliciously sweet layer of corn add that bite of freshness! the flavor is perfect for a seven layer dip.
• Hatch chiles, poblano, or bell pepper in place of jalapeño - if you want a milder heat, consider a pepper lower down on the Scoville scale.
• add a layer of dairy free sour cream, yogurt, or cashew cream.

Flavor Tip: if adding sour cream or yogurt, my mom always stirs chili pepper type spices into her sour cream for another layer of flavor.

One rule? You definitely DO need corn chips or tortilla chips for dipping.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Siete Grain Free Chips
• 
  8 Cup Glass Container
• 
  Organic White Quinoa
• 
  Cuisinart Stockpot
• 
  Pinto Beans, No Salt

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 136Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 208mgCarbohydrates: 16gFiber: 6gSugar: 3gProtein: 8g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more…

 

 

 

 

 

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