Best Vegan 7 Layer Dip
The absolute Best Vegan 7 Layer Dip featuring my popular crowd-pleasing best vegan queso, homemade easy refried bean dip, chunky salsa, guacamole, tomatoes, green onions and black olives! Easy to make and so delicious!
Servings: 8 -10 servings
Ingredients
- 1 batch of my best vegan queso
- One 15oz can refried beans (see below OR make my homemade refried bean dip)
- 2 cups (544g) guacamole (Use a homemade version or I just used store-bought. See NOTES at the bottom)
- 1 cup (240g) medium heat chunky salsa (I used the 365 Whole Foods brand)
- diced tomatoes
- 3 green onions, sliced
- 1/4-1/2 cup black olives
QUICK REFRIED BEAN DIP
- One 15 oz can plain refried beans (mine had no oil and no seasonings, just salt)
- Spices: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1/2 teaspoon oregano, 1/4 teaspoon chipotle powder, S&P
- 1/4 cup (60g) water
- 1 tablespoon (15g) fresh lime juice
Instructions
- I suggest to prepare the vegan queso the day before or several hours early so it has time to thicken/chill in the fridge. I suggest making it the day before and it also saves times the day of assembly for serving to guests. You will be using the entire queso recipe for this dip.I also suggest making the refried bean dip ahead as well. Doing this will make the day of layering the dip very quick! Prepare the dip a couple of hours before you want to serve it so it can chill and firm up a bit before serving.
- Prepare the refried beans. You can use either my homemade refried bean dip (very delicious!) or make this easy quick version. To make the quick version, add the can of beans to a large bowl. Add all of the spices, water and lime juice. Mash several minutes with a form until smooth and creamy. Alternatively, you can blend this up in a food processor which will make it more creamy and smooth! Add salt and pepper to taste. This can greatly vary depending on how much salt your can of beans has.
- Refer to post for visual steps. Layer the refried bean dip on the bottom of a 2 quart rectangular or larger round dish. This is equivalent to a larger round dish or an 8x8 square dish. This is not the equivalent of a 9x13 rectangular dish, which is too large.
- Make sure you are using a very chunky salsa or it'll make the dip too watery. If yours is runny, I'd suggest draining it. Spread out the salsa on top of the refried beans. It helps to drop large spoonfuls sporadically first and then spread it out.
- Spread the guacamole out carefully onto the salsa by dropping large amounts around first before spreading.
- Spread out the queso on top of the guacamole.
- Add the tomatoes, green onions and black olives all over the top.
- Place the dip in the fridge for about an hour or so to chill and firm up a bit before serving. Serve with chips!
Notes
GUACAMOLE: I used store-bought to make it easy. I like both the Wholly Guacamole brand (found at Kroger) and the Yucatan brand (found at Whole Foods). Both are all natural ingredients and no preservatives or additives. If making homemade, do not make the guacamole the day before, as it will turn brown. If using store-bought, obviously don't open the container until right before assembling.