Say hola to the party dip of the summer! Or party dip for anytime of the year, really (like football season? I think yes). My Vegan Mexican Seven-Layer Dip!
It’s FRESH, creamy and classically delicious, all in one crowd-pleasing bite. It makes for the best snacking, with corn tortilla chips of course.
I’m making an effort to create more fun recipes for the blog, for real-life occasions. Like, when you don’t know what appetizer to bring to a party or when you are having friends over and need something for them to munch on, that you know they will like. Make this seven-layer dip or my Vegan Nacho Cheese, and you’re golden!
Everybody loves a good dip, and I think we know by now that vegan doesn’t have to be boring. Also, if you’re vegan like me, it’s nice to bring something that you know you can eat instead of feeling left out and hangry. I’ve been there, and it’s better for everyone if you feel prepared so you can actually enjoy yourself.
What Are the Seven Layers?!
- refried beans (make sure they are vegetarian/vegan)
- guacamole
- black beans mixed with taco seasoning
- my vegan nacho cheese (it’s worth it, trust me)
- pico de gallo
- more vegan nacho cheese
- black olives, jalapeños and cilantro
Sometimes the refried beans need a little sprucing up when they come out of a can. They can have a very can-like taste so I like to warm them up (to cook the can-taste away), add cumin and/or sea salt and they taste a million times better. This is an optional but recommended step!
Serve this scrumptious dip with tortilla chips or pita chips or with crunchy veggies like carrots or celery. You can make it 24 hours ahead of time, but I think it’s best when made the day of. It would go much faster if you made the nacho cheese dip the day before, and then made the seven-layer dip the day of 🙂
Let’s get to the recipe!
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Classically scrumptious and crowd-pleasing Vegan Seven-Layer Mexican Dip. Tastes super fresh, cheesy and crunchy, just as it should 🙂
Ingredients
1 15-ounce can of refried beans (make sure they are vegetarian/vegan)
sprinkle of cumin and sea salt
1 1/2 cups fresh guacamole
1 15-ounce can black beans (drained and rinsed)
2 tablespoons taco seasoning
1 cups worth of vegan nacho cheese, divided (it’s worth it, trust me)
1 1/2 cup pico de gallo
1/2 of a 6-ounce can of black olives, drained and sliced (about 3/4 cup worth)
1 jalapeños, sliced (optional)
2 handfuls of cilantro, chopped
corn tortilla chips
Instructions
First, make a batch of my Vegan Nacho Cheese. Set aside.
Sometimes the refried beans need a little sprucing up when they come out of a can. They can have a very can-like taste so I like to warm them up in a pot on the stove (to cook the can-taste away), add a sprinkle of cumin and/or sea salt and they taste a million times better. This is an optional but recommended step!
Spread the refried beans in a 8×12-inch dish (or something similar in size). Spread it out evenly with a spatula. Then layer on the guacamole.
Drain and rinse the black beans and mix them with the taco seasoning. Then layer over the guacamole.
Drizzle 1/2 cup of the vegan nacho cheese over the black beans.
Spoon the pico de gallo over the nacho cheese. Then drizzle the remaining 1/2 cup of the nacho cheese on top.
Lastly, sprinkle the black olives, jalapeños and cilantro on top and voilá!
Enjoy with corn tortilla chips and a watermelon margarita 🙂
Notes
You can make it 24 hours ahead of time, but I think it’s best when made the day of. It would go much faster if you made the nacho cheese dip the day before, and then made the seven-layer dip the day of.
Keywords: vegan mexican dip, seven layer dip, vegan mexican party dip, dairy free mexican dip, vegan taco dip, vegan party dip, vegan appetizer dip,
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Is this and the nacho cheese served hot or room temp? Trying to figure out what to do when I take it to a BBQ. Thanks!
It can be served room temp but I like it more served warm. I would warm it up at the BBQ if possible!