Classically scrumptious and crowd-pleasing Vegan Seven-Layer Mexican Dip. Tastes super fresh, cheesy and crunchy, just as it should 🙂
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
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 🙂
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.
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