Vegan 7 layer dip
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.
Servings: 10 people
Cherry tomato pico de gallo
- 1 pint cherry tomatoes quartered
- 1 small clove garlic minced
- 1/2 cup onions chopped small
- 1 heaping Tablespoon cilantro
- 1/2 to 1 teaspoon lime juice
- Pinch salt
- 1 batch vegan refried beans about 1 1/4 cups
- 8 ounce container non-dairy cream cheese
- 1 1/4 cups guacamole homemade or store-bought
- 4 large romaine leaves chopped
- 1/2 cup chopped red bell peppers
- 1/4 to 1/2 cup shredded non-dairy cheese
To make cherry tomato pico de gallo
In a medium sized bowl, combine cherry tomatoes, garlic, onions, cilantro, 1/2 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 1/4 to 1/2 cup.
Cover the bowl and refrigerate, or serve right away with tortilla chips for dipping.
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.
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