Vegan Seven Layer Dip
This festive Vegan Seven Layer Dip is the ultimate crowd-pleaser! Hearty, flavorful, and incredibly easy to make, it’s the fun centerpiece everyone will want to gather around. Perfect for parties, game nights, and relaxed entertaining.
Make this Mexican Vegan 7 Layer Dip the centerpiece everyone gathers around! It’s a colorful, healthy, and incredibly delicious bean dip that’s perfect for enjoying on your own or for casual get-togethers.
Starting with cumin-spiced refried beans, it’s layered with creamy guacamole, tangy sour cream, fresh salsa, crisp veggies, and olives. Just scoop it up with your favorite tortilla chips for the ultimate crowd-pleasing snack!
I tested several versions and kept coming back to the clever trick from Simply Recipes — adding a little water to the refried beans makes them perfectly creamy and easy to scoop. One taste and I was completely sold. The rest of the layers came together beautifully!
Dip lovers, try our Vegan Queso Dip, Spinach Artichoke Dip, or Vegan French Onion Dip. Or see all our vegan dips on TSV!
Ingredients You’ll Need
Here’s everything you’ll need to make this easy seven layer dip, plus some easy substitutions:
- Refried Beans: Canned refried beans work great for convenience, or you can use my homemade Instant Pot Refried Beans or Quick + Easy Refried Beans. No need to add extra seasoning if you’re using the homemade versions — they’re already full of flavor!
- Vegan Sour Cream: Homemade Cashew Sour Cream is wonderful, but a good store-bought version works perfectly too. It adds such a nice creamy tang when layered with everything else.
- Salsa: I usually use my favorite bottled salsa for the tomato layer, but fresh Pico de Gallo is fantastic if you have the time.
- Avocado / Guacamole: You can mash your own with a squeeze of lime, or make it easy with store-bought guacamole.
- Veggies: I like adding a layer of corn and diced tomatoes for color and crunch. You can also swap the tomatoes for diced red bell pepper.
- Olives: Black or green olives add great texture and a salty pop on top.
- Fresh Herbs: Finish it off with sliced green onions and chopped cilantro for a burst of freshness and color.
***Prefer the recipe card? You’ll find the exact measurements and instructions just below.
How To Make Vegan Seven Layer Dip
Putting this layered dip together is quick, easy, and so much fun!
Here is how I do it:
Beans: In a small bowl, mash the refried beans well. Stir in the cumin, chipotle powder, and ¼ cup of water. The water helps make the beans nice and creamy so they’re easy to scoop. Add a splash more water if needed. You can also warm the bean mixture gently over low heat if you prefer.
Guacamole: Slice the avocado in half lengthwise, twist to separate, and remove the pit. Scoop out the flesh into a medium bowl. Add the juice of one lime and a pinch of salt, then mash until creamy. Taste and add more salt if desired.
Assemble the Layers: Spread the seasoned refried beans evenly on the bottom of your serving dish. Next, layer on the guacamole, followed by the vegan sour cream and salsa. Finish with a colorful layer of diced tomatoes, corn, green onions, olives, and a sprinkle of fresh cilantro on top.
And that’s it! This seven-layer dip is completely customizable, so feel free to play around with the layers and make it your own. I hope you and your family enjoy it as much as we do!
Tips For Success
- Warm the beans. The refried beans can be served at room temp or warmed over low heat before layering if you prefer. They are great warmed!
- Top with cheese. Add a sprinkle of vegan cheese on top at the end for variety.
- Use a shallow dish. For the pictures, I used a 6 1/2 x 3-inch round glass dish so you can see the layers, but I recommend something a little larger and shallower for easy dipping and getting each layer when scooping.
- Adjust to taste. Use more or less of any ingredient to suit your taste.
Storage & Make Ahead tips
This colorful dip stores wonderfully and is easy to make ahead of time — perfect for parties and gatherings!
- Refrigerator: Leftover dip will keep well in the refrigerator for 2–3 days when stored in an airtight container or tightly covered.
- Freezer: I don’t recommend freezing this dip. The textures of the guacamole and sour cream don’t hold up well after thawing, so it’s best enjoyed fresh.
- Make-Ahead: This is a great make-ahead recipe! You can prepare the entire dip up to 24 hours in advance. Cover it well and store it in the refrigerator until ready to serve. If you’d like, let it sit out for 20–30 minutes before serving so it’s not too cold.
Serving Suggestions
Seven Layer Dip is delicious served chilled or at room temperature with plenty of your favorite tortilla chips. For a cozy twist, you can warm the seasoned refried beans before layering so you get that comforting warm-bottom layer with cool, creamy toppings — it’s absolutely wonderful either way!
More Vegan Dip Recipes!
Dips are always a hit and so fun to share. You can never have too many options! Here are more of my favorite crowd-pleasing dip recipes:
- Vegan Onion Dip
- Vegan Spinach Artichoke White Bean Dip
- Favorite Hummus Recipe
- Texas Caviar
- Fresh Mango Salsa
- See all vegan appetizer recipes on TSV!
If you try this easy dip recipe, please let me know! Leave a comment and rate it below. I’d love to hear what you think or any changes you make.
Print Recipe
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VEGAN 7 LAYER DIP
- Total Time: 15 minutes
- Yield: Serves 8
- Diet: Dairy-Free, Vegan
Description
This colorful Mexican-inspired Vegan Seven Layer Dip is the ultimate crowd-pleaser! Hearty, flavorful, and incredibly easy to make, it’s the fun centerpiece everyone will want to gather around for parties, game nights, and relaxed entertaining.
Ingredients
- 1 can (14 oz.) vegetarian black or pinto refried beans
- 1/2 – 1 teaspoon cumin
- 1/4 – 1/2 teaspoon chipotle powder, optional
- 2 – 4 tablespoons water
- 2 avocados (or 1 cup store bought guacamole)
- 1 large lime
- 1/2 teaspoon salt, or to taste
- 1 cup Vegan Cashew Sour Cream or Vegan Queso)
- 1 cup chunky salsa (or Pico de Gallo)
- 1/2 cup sweet corn
- 1/2 cup roma tomatoes, diced and seeds removed (or red bell pepper)
- 1/4 cup black olives, sliced
- 1 – 2 green onions, sliced
- fresh chopped cilantro, optional
- 1 bag tortilla chips, for serving
Instructions
Beans: In a small mixing bowl, add refried beans and mash well. Add cumin, chipotle powder, and 1/4 cup of water, mix well to combine. The water will help make the beans creamy so they aren’t too thick for dipping, add a little extra water as needed. If you prefer, heat the bean mixture over low heat until warmed through before assembly.
Guacamole: To make this simple guacamole, slice the avocado lengthwise, twist the two halves to open, and remove the seed. Squeeze out the flesh (or scoop it out with a spoon) and place in a medium bowl with the juice of 1 lime and salt. Mash well, and season to taste with salt.
Assemble: To layer the bean dip, use a shallow dish of choice (pie dish, baking dish, or bowl). Start with a layer of beans, spreading to the edges. Next, repeat with a layer of guacamole, sour cream, and salsa. Next, add the corn, tomatoes, green onion, and olives. Top with cilantro.
Serve: Pair with your favorite tortilla chips or sturdy veggie slices. Enjoy!
Serves 8 – 10
Notes
Store: Leftovers can be stored in a covered container in the refrigerator for 2-3 days. Not recommended for freezing.
Make homemade Instant Pot Refried Beans or these Slow Cooker Refried Beans to use in place of canned. No need to add any flavor to these homemade beans, as they are full of delicious flavor!
Add a light layer of shredded lettuce for added freshness.
The recipe has been slightly changed. You can find the original recipe at: 7 Layer Dip
Nutritional values are estimates only. See our full nutrition disclosure here.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Appetizer, Snack
- Cuisine: Mexican, Tex-Mex
FAQs
Yes! You can assemble the entire dip up to 24 hours in advance. Cover it tightly and store it in the refrigerator until ready to serve.
It keeps well in the refrigerator for 2–3 days when stored in an airtight container. For the best texture and appearance, it’s best enjoyed within the first 1–2 days.
I don’t recommend freezing it. The guacamole and sour cream tend to separate and become watery after thawing.
Tortilla chips are classic, but it’s also delicious with pita chips, crackers, or even fresh veggies like carrot sticks, cucumber slices, and bell pepper strips.
Add some chopped jalapeños to the layers, use a spicier salsa, or add a pinch of cayenne to the refried beans.
Yes! As long as your tortilla chips are gluten-free, the entire dip is naturally gluten-free.
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We’re new to eating vegan and are trying new recipes for old favourites. This is delicious! I followed your recipe, though didn’t add the corn or tomatoes. I look forward to making it again and again.
Definitely will have to try this out sometime !! !!
This was so delicious, the whole family loved it and there was nothing left! Thank you for the quick and easy recipe!