Vegan 7 Layer Dip
This Vegan 7 Layer Dip is plant-based version of the classic crowd-pleasing app. With beans, guac, pico, vegan sour cream, and veggies.
Ingredients
Guacamole
- 3-5 Medium Avocados
- 1 Medium Vine or Roma Tomato
- ½ Medium Yellow Onion
- ½ Bunch Cilantro minced
- Juice of ½ Lime
- ½ Teaspoon Salt
Sour Cream
- 1 ½ Cups Vegan Sour Cream
- 2 Tablespoons Taco Seasoning
Pico
- 6 Medium Roma Tomatoes diced
- ½ Medium Yellow Onion diced
- 1 Jalapeno minced
- ½ Bunch Cilantro chopped
- Juice of ½ Lime
- 1 15 Ounce Can Black Beans
- 1 Teaspoon Cumin
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
Everything Else
- 1 15 Ounce Can Refried Beans
- 1 Cup Vegan Mexican Cheese Blend
- 1 Bunch Bunch Scallions chopped
- 1 2.25 Ounce Can Sliced Black Olives, drained, optional
- Tortilla Chips to serve
Instructions
- Make the guacamole. Use a fork to mash the avocados in a medium bowl. On the large side of a box grater, grate the ½ onion and tomato. Add the grated onion and tomato, lime juice, cilantro, and salt to the bowl with the avocados and mix. Set aside.
- Make sour cream mixture. In a medium bowl mix the sour cream and taco seasoning. Set aside.
- Make the pico de gallo. In a medium bowl mix the tomatoes, onion, jalapeño, cilantro, lime juice, black beans, cumin, salt, and pepper.
- Assemble the dip. Spread the can of refried beans into a 9x13" dish. Layer on the guacamole, then the sour cream. Use a slotted spoon to add the pico - do not dump - leaving any liquid in the original bowl. Top with vegan cheese, scallions, and olives, if using. Serve with tortilla chips.
Nutrition
Calories: 268kcal | Carbohydrates: 28g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 891mg | Potassium: 474mg | Fiber: 9g | Sugar: 5g | Vitamin A: 548IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg