Sweet Potato Seven Layer Dip

This Sweet Potato Seven Layer Dip recipe is a healthy version of your favorite Mexican dip spread. You’ll love these seven layers, with flavors just like the traditional, except this one is whole foods and plant-based! Serve this as a dip with chips or use it with your favorite vegan Mexican dishes!

If you love vegan Mexican recipes, be sure to try these Vegan Burritos. Or how about this Vegan Taco Meat? It’s all so good!

Two serving dishes hold sweet potato seven layer dip, surrounded by chips.

I took this Sweet Potato Seven Layer Dip to my book reading club gathering and they raved about it. Usually I only get a reaction like that from people who are somehow motivated to say nice things to me, like my family.

But the ladies in my book reading club? They don’t hold back on their opinions! In fact, the whole notion of a book reading club is that we’re all there with different opinions about the same thing and we talk it through…while drinking wine and eating good food. So when this group agreed that they loved this dip, I knew it was a winner.

They sell sweet potatoes at my grocery store 24 hours a day, 7 days a week, but somehow sweet potatoes fall into the apples and pumpkin category for me – they scream fall. But here’s a recipe that shows how you can use it all year long!

A layered Mexican dip sits on a dark table top. There's a cherry tomato next to it along with blue tortilla chips behind it.

How to Make Sweet Potato Seven Layer Dip

The goal with this recipe was to take the traditional seven layer dip and make it whole foods, plant-based. You know, healthy!

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • 1st Layer: You’ll make a homemade Black Bean Dip by combing black beans, salsa, ground flax seed, and garlic in a blender or food processor and pulse until smooth. Spread this across the bottom of a deep-dished serving plate.
  • 2nd Layer: Spoon the Sweet Potato Nacho Cheese sauce over the black bean mixture on the serving plate.
  • 3rd Layer: Prepare the Quinoa Taco Filling, then spread the prepared Quinoa Taco Filling over the Sweet Potato layer.
  • 4th Layer: Drop spoonfuls of the guacamole along the outside edge over the quinoa layer and then work your way inward, using the back of your spoon to spread it evenly across the top.
  • 5th – 7th Layers: Top the dip with layers of chopped black olives, diced tomatoes, and vegan shredded cheese. Cover and refrigerate until ready to serve.

Obviously the vegan cheddar cheese is not necessarily plant-based so you can leave that out if you’d like. For a cheesy flavor, you can sprinkle some vegan parmesan over the top.

A serving dish holds a layered Mexican Dip. The text above it reads: Sweet Potato Seven Layer Dip

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I figured it would be perfect to showcase these cheesy sweet potatoes with layers of taco-flavored quinoa, salsa-infused black beans, and all the toppings like black olives and diced tomatoes that make this new fall flavored dip something to be remembered at your party, whatever the theme!

I hope you love this recipe as we do. Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A layered Mexican dip sits on a dark table top. There's a cherry tomato next to it along with blue tortilla chips behind it.

Sweet Potato Seven Layer Dip

Prepare this Sweet Potato Seven Layer Dip for your next party and enjoy the oohs and ahhs of guests as they dip into this vegan, gluten-free snack!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 15
Calories: 215kcal
Author: Namely Marly

Ingredients

Instructions

  • Layer One: Prepare the Black Bean Dip by combing black beans, salsa, ground flax seed, and garlic in a blender or food processor and pulse until smooth. Spread across the bottom of a deep-dished serving plate.
  • Layer Two: Spoon the Sweet Potato Nacho Cheese over the black bean mixture on the serving plate, reserving 1 tablespoon.
  • Layer Three: Prepare the Quinoa Taco Filling by combining cooked quinoa, taco seasoning and remaining paprika in a medium bowl. Add one tablespoon of the sweet potato mixture (reserved from step above) to the quinoa mixture and stir until combined (this helps the quinoa stay together better for dipping purposes). Then spread the prepared Quinoa Taco Filling over the Sweet Potato layer.
  • Layer Four: Drop spoonfuls of the guacamole along the outside edge over the quinoa layer and then work your way inward, using the back of your spoon to spread it evenly across the top.
  • Layers Five – Seven: Top the dip with layers of chopped black olives, diced tomatoes, and vegan shredded cheese. Cover and refrigerate until ready to serve.
  • Serve with tortilla chips, corn chips, or chopped veggies.

(The products above contain sponsored links to products we use and recommend)

Notes

You can easily make this dip the day ahead of your party – the flavors grow tastier over time. This dip goes nicely with the Garden of Eatin’® Sweet Potato Corn Tortilla Chips.
Nutrition Facts
Sweet Potato Seven Layer Dip
Amount Per Serving
Calories 215 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 829mg35%
Potassium 547mg16%
Carbohydrates 26g9%
Fiber 8g32%
Sugar 2g2%
Protein 7g14%
Vitamin A 3100IU62%
Vitamin C 6.7mg8%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

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17 Responses to Sweet Potato Seven Layer Dip

  1. Oh, my. That does look great! I’ve never seen sweet potato tortilla-style chips. I’d like it in the low dish — easier to get some of each layer.

  2. It looks great and I´ll definitely make that!
    If you make it in advance, how will you make the avocado stay green?
    The greyish color, after a bit of time, doesn´t look that attractive..

    • I’ll be honest – we usually eat this so fast we don’t have to worry about the avocado changing colors. However, keeping a sheet of plastic wrap over the top can help.

  3. This looks great! I found it trying to find a seven layer dip using pumpkin. I’m gonna use that instead of sweet potatoes and serve this warm (adding cold toppings just before serving). Thanks for posting this recipe!

  4. Thanks for sharing this recipe! I made this for dinner tonight… with a few substitutions based on what I had in my pantry… it tastes a million times better than the typical 7 layer dip.. and healthy its to boot! This is definitely my new go-to appy for parties!

    • I LOVE substitutions based on a pantry. That’s when things get really creative. So glad you liked this recipe as a foundation!

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