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    Home » Appetizers

    Vegan 7 layer dip: Favorite party appetizer

    Published: Oct 22, 2017 · Modified: Jan 13, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Vegan 7 layer dip in glass bowl

    Vegan 7 layer dip is layered with refried beans, pico de gallo, guacamole, non-dairy cream cheese, lettuce, red bell peppers, and shredded non-dairy cheese.

    This gluten-free appetizer is always a crowdpleaser!

    Vegan 7 layer dip in glass bowl with tortilla chips.

    October means our yearly pumpkin carving party with friends.

    So I used the occasion to make vegan 7 layer dip.

    There are seven reasons to love this dip. But it’s not something I usually make since we’re a household of two.

    Nachos serve the same purpose. And that tends to be our default.

    However, there’s something very enticing about layers upon layers of deliciousness that makes me eager to dive in chip first.

    It’s like a gustatory archaeological dig.

    Homemade refried beans take things up a notch

    Immersion blender in vegan refried beans on white skillet.

    For the first layer of vegan 7 layer dip, I started with my favorite homemade vegan refried beans.

    You could certainly go with a can of refried beans instead.

    But you can’t beat the flavor of homemade.

    Or for a change of pace, make refried black beans instead.

    Like any good recipe, you start by sautéing onions and garlic. Then you cook pinto beans with water and spices until everything has melded and softened.

    Then it’s time for some mashing.

    I’ve used a fork in a pinch, and that will do.

    But for velvety smooth refried beans, an immersion blender comes in very handy.

    Then I popped it into a container and put it in the refrigerator until I was ready to make the dip.

    Non-dairy cream cheese options

    The second layer is non-dairy cream cheese.

    Miyoko’s cream cheese is my usual favorite. Kite Hill is a good second choice.

    However, on this day I used Trader Joe’s non-dairy cream cheese. And that worked beautifully as well.

    It’s less expensive than the others. With so many flavors going on here, you don’t really need to pay a premium for higher end cream cheeses.

    If you prefer homemade, Miyoko’s recipe for cream cheese from Artisan Vegan Cheese is very tasty and not too difficult as far as vegan cheese-making goes. It just takes some pre-planning.

    It’s your call!

    The remaining layers

    Avocado, onions, garlic, cilantro, and lime juice in a bowl. Easy guacamole recipe.

    The third layer is guacamole – homemade or store-bought.

    It’s followed by a layer of cherry tomato pico de gallo.

    Cherry tomatoes work especially well in a 7 layer dip, because they aren’t as watery as your usual tomatoes. Nobody wants a soupy 7 layer dip.

    Finally, it’s finished off with chopped romaine lettuce, red bell peppers, and shredded non-dairy cheese.

    Chips with 7 layer dip on appetizer plate.

    How to make it ahead of time

    The day before the party, I made all of the layers separately.

    Then I put them together in a large glass bowl just a couple of hours before we were meeting up.

    I drained any liquid off of the pico de gallo and refried beans before spreading them into the serving bowl, so that everything would be as dry as possible for clean, orderly layers.

    Vegan 7 layer dip in glass bowl with tortilla chips & small plate.

    📖 Recipe

    Overhead vegan 7 layer dip in glass bowl with corn tortilla chips.

    Vegan 7 layer dip

    Author: Cadry Nelson
    5 from 2 votes
    There's a reason it's a fan favorite. Who doesn't love 7 layer dip? The homemade refried beans in this 7 layer dip really take it up a notch. Remember it for your next party or get together.
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 10 people
    Course: Appetizer
    Cuisine: Mexican, Vegan
    Keyword: dip, party food
    Prevent your screen from going dark

    Ingredients

    Cherry tomato pico de gallo

    • 1 pint cherry tomatoes quartered
    • 1 small clove garlic minced
    • ½ cup onions chopped small
    • 1 heaping Tablespoon cilantro
    • ½ to 1 teaspoon lime juice
    • Pinch salt

    Remaining layers

    • 1 batch vegan refried beans about 1 ¼ cups
    • 8 ounce container non-dairy cream cheese
    • 1 ¼ cups guacamole homemade or store-bought
    • 4 large romaine leaves chopped
    • ½ cup chopped red bell peppers
    • ¼ to ½ cup shredded non-dairy cheese

    Instructions

    To make cherry tomato pico de gallo

    • In a medium sized bowl, combine cherry tomatoes, garlic, onions, cilantro, ½ teaspoon lime juice, and a pinch of salt. Taste and add additional lime juice or salt, if necessary. Set aside.

    To make 7 layer dip

    • Fill the bottom of a large glass bowl with an even layer of refried beans.
    • Then spread non-dairy cream cheese evenly across the top.
    • Then add an even layer of guacamole.
    • Then spoon on the cherry tomato pico de gallo across the top, making sure to cover all of the guacamole, so that it doesn't oxidize and brown.
    • Add a layer of chopped romaine and chopped red bell peppers.
    • Finish with a layer of shredded non-dairy cheese. Depending on the size of your bowl and your own preferences, sprinkle on ¼ to ½ cup.
    • Cover the bowl and refrigerate, or serve right away with tortilla chips for dipping.

    Notes

    I recommend making the layers separately ahead of time, and then draining off any liquid from them before adding them to the serving bowl. The layers will stay neat and tidy if they are as dry as possible.
    For a fun change of pace, you can make refried black beans instead of the usual with pinto.
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    Nutrition

    Calories: 180kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 289mg | Potassium: 586mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1620IU | Vitamin C: 30.1mg | Calcium: 74mg | Iron: 1.9mg

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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

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    1. Janis Ware

      September 05, 2018 at 6:43 pm

      5 stars
      Now THIS was a very fun recipe to take for the staff lounge. It was gone before everyone had even had a chance to try it! People could not even believe it was vegan, because they definitely knew it was since I brought it. It is easy to make, versatile and delicious. This has become one of my “standby” recipes especially when gathering with others. Whether eaten as a dip, something to put in a tortilla or plop the leftover on a bunch of greens, it’s a winner!

      Reply
      • Cadry

        September 06, 2018 at 12:08 pm

        I’m so glad to hear how much you’ve enjoyed this recipe, Janis, and that it’s gone over well with non-vegans too. I love your variation on ways to serve the dip. Very clever! Thank you for the wonderful feedback!

        Reply
    2. Dianne's Vegan Kitchen

      October 26, 2017 at 6:33 pm

      Your pumpkin carving party sounds like fun! I would love to get together with friends and do something like that.

      I have a 5 layer dip that’s similar to yours, but I love your extra layers – even more layers of deliciousness!

      Reply
      • Cadry

        October 27, 2017 at 3:40 pm

        Thanks, Dianne! It’s always fun to have an excuse to make some tasty treats!

        Reply
    3. Becky Striepe

      October 25, 2017 at 11:12 am

      Oh man, I was JUST thinking the other day that it had been too long since I had 7 layer dip, and then you read my mind!

      Reply
      • Cadry

        October 27, 2017 at 2:44 pm

        The chances were pretty good since 7 layer dip is never far from your thoughts, right? 😉

        Reply
        • Becky Striepe

          November 01, 2017 at 6:21 pm

          Are you reading my mind right now??

          Reply
    4. Shell

      October 23, 2017 at 1:23 pm

      Yum! The dip looks delicious….and it is so pretty!

      Reply
      • Cadry

        October 24, 2017 at 1:02 pm

        Thanks, Shell!

        Reply
    5. Jojo

      October 23, 2017 at 5:06 am

      I’ve never had seven layer dip vegan or otherwise but whenever I see it on blogs or social media it looks so good. I can’t wait to try it one day!

      Reply
      • Cadry

        October 24, 2017 at 1:01 pm

        I’m sure you’ll love it whenever that day comes!

        Reply
    6. Amy Katz from Veggies Save The Day

      October 22, 2017 at 1:14 pm

      I love this post! The dip looks amazing, and what a fun party!

      Reply
      • Cadry

        October 22, 2017 at 1:25 pm

        Thank you, Amy! It was such a good time. Our annual get together really puts me in the fall spirit.

        Reply
    7. Sarah Kate

      October 22, 2017 at 11:39 am

      What cheeze did you use? (It doesn’t look like Daiya)

      Reply
      • Cadry

        October 22, 2017 at 11:49 am

        I used the Daiya cheddar farmhouse block and shredded it by hand. I’m not a fan of the bagged Daiya that already comes shredded, but the block really reminds me of dairy cheddar.

        Reply
        • Sarah Kate

          October 23, 2017 at 6:53 pm

          Awesome! I agree on the preshreds so I haven’t tried the farmhouse block. It looks like the real thing in your pics so I’ll give it a try for sure.

          Reply
          • Jordyn

            February 16, 2019 at 2:23 am

            Where can you get the block?

            Reply
            • Cadry

              February 16, 2019 at 6:30 am

              I’ve gotten the Daiya cheddar block at Hy-Vee, Natural Grocers, and Lucky Market. If a grocer in your area is already selling other Daiya products but not the block, they will probably be able to order it for you.

              Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (16 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

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