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!
When it comes to party appetizers, nothing delights quite like vegan 7-layer dip. Served with crispy tortilla chips, you get layer after glorious layer of delicious goodness.
- Pico de gallo
- Refried beans
- Non-dairy sour cream or cream cheese
- Guacamole
- Romaine
- Bell peppers
- Shredded vegan cheese
It all adds up to an addictive dip with a variety of textures and flavors. You just can’t help snagging another bite! It’s like a gustatory archaeological dig.
Why readers love this recipe
“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!” – Janis
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Make a quick cherry tomato pico de gallo.
In a medium-sized bowl combine:
- Cherry tomatoes
- Garlic
- Onions
- Cilantro
- Lime juice
- Salt
Cover and refrigerate.
2. Make a batch of homemade refried beans with pinto or black beans.
Sauté onions and garlic. Then cook the beans with water and spices until everything has melded and softened.
Mash the beans with a fork, potato masher, immersion blender, or food processor.
Cover and refrigerate.
3. Make a batch of guacamole by smashing the following in a bowl:
- Garlic
- Avocado
- Onion
- Cilantro
- Lime juice
- Salt
Cover and refrigerate.
4. Make the 7-layer dip.
Fill the bottom of a large glass bowl with an even layer of the refried beans.
Spread non-dairy sour cream or vegan cream cheese evenly across the top. Add a layer of guacamole, and then 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, finish it off with chopped romaine lettuce, red bell peppers, and shredded non-dairy cheese.
Vegan cream cheese tip
Sometimes it can be a little easier to find vegan cream cheese than non-dairy sour cream. So most of the time, I opt for vegan cream cheese.
When buying vegan cream cheese, choose a plain variety that isn’t sweet.
Be aware that some vegan cream cheeses, like Trader Joe’s cream cheese, can be quite dense and thick. That’s fine if you’re spreading it on a bagel, but less easy to work with when piling it onto a dip.
So if your cream cheese is very thick and dense, you’ll want to whip it until light. Transfer the cream cheese into a bowl, and add splashes of water or plain unsweetened non-dairy milk. Then whip it with a fork until light, adding more liquid as needed.
Reminder: You want it to have the texture of sour cream, not dressing. So be careful to only add liquid as needed.
How to make it ahead of time
The day before your party or gathering, make all of the layers and store them separately. Don’t plan on making the dip until a couple of hours before serving time, at most.
Before compiling, drain any liquid off of the pico de gallo and refried beans before spreading them into the serving bowl, so that everything will be as dry as possible for clean, orderly layers.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Vegan 7 layer dip
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 of salt
Remaining layers
- 1 batch vegan refried beans about 1 ¼ cups
- 8 ounce container non-dairy cream cheese or vegan sour cream
- 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.
Janis Ware
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!
Cadry
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!
Dianne's Vegan Kitchen
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!
Cadry
Thanks, Dianne! It’s always fun to have an excuse to make some tasty treats!
Becky Striepe
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!
Cadry
The chances were pretty good since 7 layer dip is never far from your thoughts, right? 😉
Becky Striepe
Are you reading my mind right now??
Shell
Yum! The dip looks delicious….and it is so pretty!
Cadry
Thanks, Shell!
Jojo
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!
Cadry
I’m sure you’ll love it whenever that day comes!
Amy Katz from Veggies Save The Day
I love this post! The dip looks amazing, and what a fun party!
Cadry
Thank you, Amy! It was such a good time. Our annual get together really puts me in the fall spirit.
Sarah Kate
What cheeze did you use? (It doesn’t look like Daiya)
Cadry
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.
Sarah Kate
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.
Jordyn
Where can you get the block?
Cadry
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.