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    Home » Appetizers

    Vegan 7 layer dip: Favorite party appetizer

    Updated: Apr 7, 2025 · Published: Oct 22, 2017 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 18 Comments

    Jump to recipe
    Text overlay: Vegan 7-layer dip. Close-up salsa, guacamole, sour cream, and refried beans 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!

    Close-up bowl of dip with layers of salsa, shredded cheese, guacamole, sour cream, and refried beans.

    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.

    In this post:

    Jump to:
    • Why readers love this recipe
    • Step by step instructions
    • Vegan cream cheese tip
    • How to make it ahead of time
    • 📖 Recipe

    Why readers love this recipe

    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!” – 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.

    Pinto beans cooking in water and spices.

    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.

    Refried beans in a food processor.

    Mash the beans with a fork, potato masher, immersion blender, or food processor.

    Cover and refrigerate.

    Avocado smashed in bowl with garlic and onions.

    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

    Tortilla chips topped with refried beans, salsa, and guacamole by bowl of dip.

    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.

    Vegan seven layer dip by tortilla chips.

    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 in glass bowl by tortilla chips.

    Vegan 7 layer dip

    Author: Cadry Nelson
    5 from 3 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

    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.

    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.
    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.)
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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, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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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

      5 stars
      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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