Dairy Free 7-Layer Dip
Seven layers of bold, crowd-pleasing flavor built entirely from fresh and plant-based ingredients — no cheese, no sour cream from a cow in sight, and absolutely no one will miss either. The base starts with warmly spiced refried beans seasoned with cumin, garlic powder, and chili powder, followed by a chunky fresh guacamole brightened with lime juice. A cumin-spiked dairy-free sour cream layer comes next, creamy and cool, doing everything the classic version does without any of the dairy. From there, a quick homemade pico de gallo — diced roma tomatoes, fresh cilantro, green onion tops, and another hit of lime — adds freshness and color that store-bought salsa just can't match. Black olives, sliced jalapeños, and a final scatter of green onions finish the whole thing off with briny, spicy, herby contrast. The hardest part is waiting the 30 minutes for it to chill and set before you dig in with a chip. This makes enough to feed a crowd of eight, which means it's basically built for game day, potlucks, or any gathering where you want to bring something impressive without spending hours in the kitchen.
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Learn more →Ingredients
8 servings
Layer 1
- 2 cans (16 oz each) refried beans
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp chili powder
- ¼ tsp salt
Layer 2
- 3 ripe avocados
- 2 tbsp fresh lime juice
- ¼ tsp salt
Layer 3
- 1 cup dairy free sour cream
- ½ tsp ground cumin
Layer 4
- 4 medium roma tomatoes, seeded and finely diced
- 3 green onions, thinly sliced (green parts only)
- ¼ cup fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
Layer 5
- 1 can (2.25 oz) sliced black olives, drained
Layer 6
- 2 jalapeños, thinly sliced into rounds
Layer 7
- 3 green onions, thinly sliced (green parts only)
For serving
- tortilla chips, for serving
Instructions
- 1
In a mixing bowl, stir together the refried beans, cumin, garlic powder, chili powder, and 1/4 tsp salt until evenly combined. Spread the seasoned beans in an even layer across the bottom of a 9x13-inch dish.
- 2
In a separate bowl, mash the avocados with a fork or potato masher until mostly smooth with a few small chunks remaining. Stir in 2 tbsp lime juice and 1/4 tsp salt. Spread the guacamole evenly over the bean layer.
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