Vegan Dairy Free 7-Layer Dip

Total time55 min

Prep time25 min

Cook time0 min

Layer by layer, this dip builds serious flavor: smoky cumin-spiced beans on the bottom, a thick spread of chunky lime-kissed guacamole next, then a tangy, cooling layer of dairy free sour cream stirred with a touch of cumin. Fresh pico de gallo made from diced roma tomatoes, cilantro, and green onion adds brightness, while briny black olives and sliced jalapeños bring salt and heat to every scoop. A final scatter of green onion on top makes it as pretty as it is craveable, and a quick chill in the fridge lets all those layers set up perfectly for slicing and scooping. Serve it straight from the dish with a big bowl of tortilla chips for game day, potlucks, or just because you want dip for dinner. It's a naturally plant-based crowd-pleaser that fits right into a vegan spread without missing a beat.

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Ingredients

8 servings

Layer 1

2 cans (16 oz each) refried beans
Amy's Organic Vegetarian Traditional Refried Beans, 15.4 oz Amy's Light in Sodium Vegetarian Organic Traditional Refried Beans, 15.4 oz Full Circle Organic Vegetarian Fat Free Refried Beans 15 Oz Can Food Club Mexican Style Fat Free Refried Beans 16 Oz Can Giant Food Fat Free Vegetarian Refried Beans, 16 oz
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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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