Seven Layer Dip (vegan)

A plant-based twist on a game day classic!  Seven flavorful layers – refried beans, queso, guacamole, sour cream, salsa, black olives, and green onions. Perfect paired with baked corn chips and tortilla chips!

Have I got a fun recipe for you!!

I’m sure you’ve had Seven Layer Dip at some point – or if you’re like me, you’ve had it many times. It’s a popular dish to bring to potlucks, sporting events, and get-togethers with friends and family. And for good reason. It’s easy and delicious!

Plus, it’s the perfect finger food to serve at your Super Bowl Party this year!! Not only is it scrumptious, this recipe is actually really good for you! This is a bonafide whole food plant-based recipe.

So who invented this delicious dip? As it turns out, it’s a mystery. This tex-mex layered dip was extremely popular in Texas during the 1970’s and was first printed in a Family Circle magazine in 1981, entitled Mexican Layer Dip. (Wikipedia)

Regardless of who can take credit for its creation, this Seven Layer Dip is fantastic!! And it can be lots of fun to make!! I love how it can be super casual or even chic. It really depends on the container you choose to put these gorgeous layers in. Pretty neat, right? And while this Seven Layer Dip will taste awesome no matter what vessel or casserole dish you choose to use, it is so much more cool in a clear glass dish so you can see each distinct layer. I like to say I eat with my eyes. I really do.

So let’s chat about these seven layers. The photo above (and a little further below) shows each one of these layers in their prime – just the way I like to make mine.

While there are a lot of variations on what comprises the different layers, almost all start with refried beans on the bottom. On top of that, layers of queso (or cheese), guacamole, sour cream, salsa, black olives, and green onions follow. I’ll walk you through each of these layers, in the way I enjoy making it. But honestly, you can use commercially prepared ingredients for each layer. It may still turn out great; but I can’t make any promises that it will be just as tasty and healthy. (wink)

Another note is that each of these items do take time to prepare. Obviously, right? But what I find truly helpful is making this Seven Layer Dip as a leftover dish. What I mean by this is, I prepare these ingredients to serve for another meal. Then I use the remaining portion of the dish to create this Seven Layer Dip. Smart, eh? 💡

So, I may make the refried beans, queso, sour cream, and salsa fresca on the weekend for tacos, fajitas, veggie burrito, quesadillas, tostadas, nachos, or grilled fiesta bowl. Then, I can make this dip super fast and easy with the saved remnants. That makes this Seven Layer Dip the ultimate in repurposing leftovers!

And what’s even better is this dish stores extremely well for up to five days in the refrigerator. So you can make it one or two days before you want to serve it for a great make-ahead and easy party dish. It’s almost too good to be true!

First up are the Instant Pot Refried Beans. This simple recipe starts with soaked pinto beans made super easy in a pressure cooker. Using an immersion blender, the cooked beans are blended with a myriad of spices, to include canned tomatoes with chilies and a smoky chipotle pepper in adobo sauce. The resulting flavor is out of this world!! I promise that you will no longer want to buy that canned stuff – not after you’ve made these Instant Pot Refried Beans!

The second layer is the cheezy layer. While you can absolutely use shredded Cheddar Cheese, I like using my Plant-based Queso. You can also use Mighty Cheez Sauce, but I made this queso specifically for this Seven Layer Dip. It’s a zesty and creamy plant-based and vegan southwest sauce featuring cooked sweet potatoes and soaked cashews. A high-speed blender makes quick work and creates a super smooth and creamy sauce that is combined with diced tomatoes and green chilies for color, flavor, and texture. You can add as much hot sauce or sriracha as you please, depending on how spicy you like your dip. I like how substantial this queso is. It really holds up will in this layered dip.

Next up is Guacamole. You can use your favorite guacamole recipe, purchase guacamole, or smash up some fresh avocados. As always, the choice is yours. I haven’t posted my favorite guacamole recipe yet – I will probably get to it at some point. Meanwhile, one inherent issue with avocados and guacamole is that they oxidize and turn brown way too fast. But check it out!! The almost magical part about Seven Layer Dip is that the guacamole stays fresh and green as long as it’s completely covered with a nice thick layer of sour cream. Pretty neat, right?

And just so you know, I really did test this theory – just for you. I made a smaller glass of this Seven Layer Dip and left it in my refrigerator for three whole days!! (yep, the pretty glass in all of these photos was my test subject). And I’m happy to report that the guacamole remained perfectly green and tasted just fine. Three days later! No oxidation whatsoever. The last photo in this post, the one where I’m holding the glass up – right before the printable recipe card, is taken three days after I made this tasty dip. Just say it with me, Abracadabra!

I imagine you can guess that the next layer in this Seven Layer Dip is my Easy Vegan Sour Cream! What’s strange is I distinctly remember this as a pinkish layer when I was a kid. The original recipe included a concoction of sour cream, mayonnaise, and commercial taco seasoning mix. Some even like to add cream cheese. meh.

I find it fascinating how recipes adapt and change over time. Almost all of the versions I see now use plain sour cream like I do. I think the refried beans, queso, salsa, and guacamole provide lots of tex-mex flavors. In fact, I think the slight tang of this simple vegan sour cream is a nice contrast that balances everything well. Sometimes simple really is best.

Four down. Three to go. Salsa Fresca is up next! Bursting with flavor, this simple and delicious fresh tomato salsa is accented with purple onion, garlic, cilantro, and zesty jalapeño pepper. We eat it all the time! I think fresh salsa adds so much color and flavor to this dip. To keep things easy, you can also use commercially prepared salsa or pico de gallo.

Next up are sliced black olives and sliced green onions. The black and green combo really pop on top of the salsa. I like adding a hefty smattering of each, but most recipes skimp on these two flavorful and colorful toppings. Use as much or as little as you like.

Now that we’ve got our incredible Seven Layer Dip ready to go, we need chips to make it a party! I like using baked corn chips, though you can also use commercially prepared tortilla chips. If you follow a whole food plant-based lifestyle, the baked corn chips are the way to go. If you place your corn chips in the oven, your oil-free baked chips are ready in the time it takes you to make this dip! Plus, they’re warm and smell fresh. They also contain no oil or salt. Win-win-win.

To make oil-free baked corn chips, simply cut corn tortillas into six or eight equal pie shaped triangles, depending on how big or small you want your chips.. Do this by stacking some corn tortillas on your cutting board. Then cut the corn tortillas in half, then in thirds or quarters. Then lay them on a baker’s cooling rack on top of a baking sheet and bake at 350° Fahrenheit for about fifteen minutes. A simple pictorial shows you exactly what this process looks like on my Super Nachos post. I hope this post shows how fun eating a whole food plant-based diet can be!

I hope you enjoy this Seven Layer Dip as much as I do.  

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 2 cups Instant Pot Refried Beans
• 1 cup Plant-based Queso
• 1 cup Guacamole
• 1 cup Easy Vegan Sour Cream
• 1 cup Salsa Fresca
• 1 cup Black olives, sliced
• 1 cup Green onions, sliced
• Baked corn chips or commercial Tortilla Chips

Instructions

1. In a clear glass casserole dish, spread an even layer of refried beans.
2. Spread the queso evenly over the top of the refried beans.
3. Spoon the guacamole on top of the queso, spreading evenly.
4. Spoon the sour cream over the guacamole, spreading evenly.
5. Spoon the salsa over the sour cream.
6. Sprinkle with the black olives and green onions.
7. Serve with tortilla chips.

Notes

Store this Seven Layer Dip covered in the refrigerator for up to 5 days.