the best vegan 7 layer dip
Serve the best vegan 7 layer dip at your next party and watch your guests swoon. It's fresh, delectably dippable, and perfect for game day!
Servings 12
Ingredients
- ¾ C onion, finely diced
- 1 teaspoon vegetable oil
- ½ teaspoon chipotle chili powder
- ½ teaspoon sea salt
- 1 can refried beans (approximately 1 ¾ C)
- 2 ripe avocados
- 2 limes, juiced
- 1 to 2 garlic cloves
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ C cilantro, finely chopped
- 1 C vegan sour cream
- 1 C salsa
- ½ C finely diced tomato
- 1 C finely diced yellow pepper
- ½ C sliced black olives
- 1 green onion, finely chopped
Instructions
- In a pan over medium heat, sauté the onions in 1 teaspoon of vegetable oil for 1 minute. Then add chipotle chili powder and sea salt and cook until soft and fragrant - about 3 more minutes.
- Add this to the refried beans and stir to combine well. Place this mixture in the bottom of your deep dish as the first layer. Spread it so the top is even and the mixture gets into the bottom corners of the dish.
- Make your guacamole layer in a food processor to get it really creamy. This helps it spread as a layer in the dip, as well as helps the "dip-ability" of the dish! If you don't have a food processor just try to mix the guacamole as smooth as you can by hand. Combine the avocado with lime juice, garlic, sea salt and ground black pepper until smooth. Add cilantro (if desired) after the mixture is created in the food processor so you can still see the cilantro leaves in the mixture.
- Add your vegan sour cream layer on top of the refried bean layer. Then add your guacamole layer. Salsa is next. Then spread the diced yellow pepper and tomatoes as the next layer, and top with black olives, and then green onion. Refrigerate the dip until ready to serve!
Notes
You can make your refried beans from scratch if you like, but I find it easier to just buy them in a can. You can also use plain black beans or kidney beans. This is totally customizable!
For the vegan sour cream I used used Tofutti brand for the pictures but you can also use my cashew sour cream recipe.
