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
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Dairy free seven layer dip
Who doesn't love this dairy free seven layer 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 a layered 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 - party size!
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 this 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
Did you make this dairy free seven layer dip?
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Vegan Seven Layer Dip
A protein packed plant based update on the Mexican dip recipe you love – layers of fresh color, texture and flavor.
Ingredients
- 1 (15 ounce) can pinto or refried beans
- 1 ½ cups cooked quinoa
- ¾ cup dairy free cheese sauce
- ½ - 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
- 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.
- Second layer: spoon cooked quinoa over the bean layer, spreading into an even layer.
- Third layer: spoon cheese sauce over the quinoa, carefully spreading to create an even layer.
- 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.
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Nutrition Information:
Yield:
12Serving Size:
1Amount 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...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Josh says
this is great, I'm going to make this weekend thanks
Jan says
I have not had this dip for too many year, I am recreating yours this weekend! looks great.
Vance says
best looking seven layer dip I've ever seen, and this one I wouldn't feel bad about eating the whole thing!
Gloria says
this reminds me of college, I made 7 layer dip all the time, thinking it was so gourmet LOL (and YOURS IS!!) 😀
Kathy says
we have made this dip three times in the last week. I am your new biggest fan, and I am spending the evening perusing your GORGEOUS site of recipes!! thank you Kristina!
Kathy F.
Sophia says
CRAZY beautiful!! genius.
Luca says
WHUUUUU??? what have you DONE, Kris!!???!! stunning photos, and YUMMM I just want to eat all my meals in your kitchen! 😀 😀 😀 I have not had seven layer dip since... well, a very very long time! 🙂
spabettie says
haa, thanks Luca! I love your enthusiasm - ENJOY!!
Frank and Jenny says
we are having this as dinner right now (with the hard tacos shells too!) and since I had your website up still I had to tell you they are AMAIZING a huge hit!! yummo yummo!
thank you, we will be making the spabetty noocho sauce all the time!
Kelly says
these look good and so do the tacos! I am going shopping right now to make these tonight, YUM! would almonds work in place of cashews? have you tried tofu?
Lizzie says
This looks amazing and want to make it right now!! 🙂 But why won't it let me highlight to print? 🙁
spabettie says
sorry about that, I disabled that because I often find my content copied/pasted in full on other sites. glad you asked, though, I hope you enjoy!!
here you go:
NOOCHO CHEESE SAUCE
vegan, gluten free, dairy free
INGREDIENTS:
1 cup raw cashews, soaked
juice of 1 lemon
2 tablespoons hot sauce
1/3 to 1/2 cup water
2 tablespoons sauerkraut
1 garlic clove, finely minced
1/3 cup nutritional yeast
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon onion powder
INSTRUCTIONS:
Add soaked cashews and lemon juice to blender – blend alone at high speed to an almost creamy consistency.
Add hot sauce and a couple tablespoons of the water – continue processing until smooth.
While processing, add sauerkraut, garlic, nutritional yeast, paprika, chili and onion powders, stopping to scrape sides. Add water until desired consistency is reached – more water for sauce, less for dip.
SEVEN LAYER DIP
vegan, gluten free, dairy free
INGREDIENTS:
base layer – jalapeno beans
salsa spiced quinoa
noocho cheese sauce (recipe below)
chopped lettuce and scallions
chopped tomatoes
cubed avocado
jalapeno soaked olives
No measurements for this - make as little or as much as you want, with layers as thick or thin as you want.
Base layer - canned pinto beans (drained) and chopped jalapeno: I used 2 cans beans and 2 seeded jalapenos, processed in food processor to a blend of chunky/creamy.
Second layer - salsa spiced quinoa - quinoa cooked with dried and powdered "salsa flavors" added to the water: I used 1 cup quinoa to 1 1/2 cups vegetable broth, I added 1/4 teaspoon onion powder, 1/2 teaspoon garlic powder, 2 teaspoons chili flakes, 1 teaspoon chili powder, bring to boil then simmer 25 minutes.
Third layer - noocho cheese sauce / dip. Recipe follows.
Fourth through seventh layers - layer the lettuce and scallions, then tomato, then avocado, then olives.
Lizzie says
Yay, thanks!
Eva says
I'm confused about the sauerkraut...in the recipe in the post for the noocho, it's listed in the ingredients and instructions but not here in the comments. I can see how the tang would be good in the recipe, but seeing as how sauerkraut is still a pretty unique ingredient, I just wanted to double-check.
Kristina Sloggett says
hi Eva! wow - good catch. yes, about a year or so after I made this recipe, I started adding sauerkraut to my cheese recipes for that tang. sometime after that (2012 - 13!) I added it to this recipe, but forgot I had copied the recipe here in the comments.
the sauerkraut in the blog recipe is definitely meant to be there - I actually use sauerkraut brine in place of the water as well. it makes cheeses and cheese sauces especially tangy without having to first make a fermented rejuvelac.