This vegan 7 Layer Dip features layers of Mexican-infused flavors, such as beans, guacamole, sour cream, cheddar cheese, salsa, and more. Serve this tasty appetizer with crunchy air fryer tortilla chips or corn chips.
There are all kinds of fiestas in this world. There’s the Fiesta Bowl. The Ford Fiesta. Fiesta Casinos. Oh, and there’s the Fiesta Familia! Yes, our family fiesta. That happens just about any time we fix this completely delicious, utterly addictive Vegan 7 Layer Dip.
Vegans, vegetarians, and omnivores alike dive into this dip because each layer is amazing…and there are seven of them. It’s ridiculously good!
I love serving this dip at parties. But every now and then we’ll just make it to have here at home. And when we do? I dine on nothing but 7 Layer Dip for days. It’s heavenly.
Why This Recipe is a Winner
- A black bean dip base creates a flavorful foundation on which the other layers can be built
- Veggie crumbles are infused with taco seasoning, creating flavors, texture, and plant-based protein that’s perfect for this vegan appetizer
- Adding creamy layers like guacamole and sour cream makes this an irresistible dip you’ll want to make time and time again!
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.
Here are the ingredients you’ll need to make this recipe:
- Veggie meat crumbles — There are so many to choose from these days, such as Gardein, Beyond Meat, Pure Farmland, and Impossible brand veggie crumbles. These all have different cooking instructions so follow the package directions.
- Olive oil — This will not be necessary if using Pure Farmland or Impossible veggie crumbles as they have enough fat in the product itself to cook in the skillet.
- Taco seasoning — You’ll add 2–3 tablespoons of taco seasoning to the veggie crumbles to give it a taco flavor
- Black beans — You can use a 15-ounce can of black beans or 2 cups of cooked black beans
- Salsa — Mild, medium, or spicy, this is all up to you
- Vegan cheddar cheese — We use either Daiya or Follow Your Heart
- Vegan sour cream — I’m obsessed with Forager vegan sour cream, but there’s also Good Karma (I’ve found this at Target and Sprouts), Tofutti, Follow Your Heart, and more
- Guacamole — Of course, adding vegan guacamole makes this the best
- Black olives — Some people don’t like black olives, but it’s an easy ingredient to take out for picky eaters
- Tomatoes — Adding some fresh, chopped tomatoes is a nice garnish
- Green onions — Another great garnish is freshly chopped green onions
- Tortilla chips — Of course you’ll want tortilla chips for dipping!
You can skip the first 3 ingredients above and substitute this Vegan Taco Meat instead. Or purchase Mexican-seasoned veggie crumbles.
How to Make Vegan 7 Layer Dip
As you can see from the recipe below, this is really more of an 8 or 10 layer dip, depending on how you want to define a layer. I think 7 has a nice ring to it, so I’m going with that.
This vegan 7 layer dip is relatively easy to make. Here are the steps:
- Prepare Veggie Crumbles — In a large skillet, brown soy crumbles in olive oil and add the taco seasoning.
- Make Black Bean Base — Place the beans in a blender or food processor with 1/2 cup of the salsa. Blend in short bursts until it’s the consistency of refried beans. Spread the beans into the bottom of a serving tray that is about 1 1/2 inches deep.
- Add Cheese Layer — Sprinkle 2 cups of vegan cheddar (or Mexican-blend) shreds on top of beans.
- Veggie Crumbles Layer — Sprinkle taco-flavored soy crumbles on top of the cheese.
- Sour Cream Layer — Stir the vegan sour cream (and consider adding a little plant-based milk if it’s super thick). Then carefully spread sour cream across the top of the veggie crumbles.
- Guacamole Layer — Spread vegan guacamole on top of the sour cream.
- Salsa Layer — Drizzle the remaining salsa over the guacamole and use a spoon to spread it evenly.
- Garnishes — Sprinkle the top with any remaining shredded cheese, black olives, chopped green onions, freshly chopped tomatoes, and more!
Sometimes I will add chopped romaine lettuce as a garnish. And of course, if you’re like me and prefer things extra spicy, then be sure and have some hot sauce on the side!
How long does Seven-Layer Dip last in the refrigerator?
Cover your seven-layer dip with plastic wrap or keep it in a sealed container. When properly stored, it should last up to 4 days in the fridge. However, if you’re keeping it in the fridge that long, it’s recommended to serve the guacamole on the side, as it can brown over time.
Do you warm up Seven-Layer Dip?
Some people serve seven Layer Dip baked. That’s referred to as Hot Seven Layer Dip. To do this, layer the refried beans on the bottom, topped by the seasoned veggie crumbles, and then topped with the cheese. Bake this in an oven at 375°F for 15–20 minutes, until the beans are hot and the cheese has melted. Then remove it from the oven and add the remaining layers.
Can you make Seven-Layer Dip the night before?
You can easily make this layered dip the night before a big event, as the flavor gets better as it sits overnight. However, this vegan bean dip recipe is best when served within 24 hours of being made.
Can you make Seven-Layer Dip without guacamole?
You can make 7 Layer Dip without guacamole. You can substitute another creamy layer in its place, such as warmed cream cheese combined with salsa.
Either way it’s a perfect vegan chip dip for watching football.
To store vegan 7 layer dip, cover it with plastic wrap. You’ll want a tight seal to keep the guacamole from browning. Keep this dip refrigerated and it should keep up to 3 or 4 days in the fridge, although it’s best eaten within a day of making it.
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That’s it for this vegan 7 layer dip. Enjoy!
Vegan 7 Layer Dip
- 2 cups veggie meat crumbles
- 1 tablespoon olive oil
- 2-3 tablespoons taco seasoning
- 15 ounce can black beans rinsed and drained
- 1½ cup salsa , divided
- 2 cups vegan cheddar shreds
- 8 oz vegan sour cream
- 1 cup vegan guacamole
- 2.25 oz can black olives chopped
- ½ cup tomatoes chopped
- ½ cup green onions chopped
- Tortilla chips for dipping
- In a large skillet, brown soy crumbles in olive oil. Add the taco seasoning. Set aside to cool.
- Place the beans in a blender or food processor with 1/2 cup of the salsa. Blend for about 15 – 20 seconds, until the beans are a spreadable consistency.
- Layer the following in a serving dish:
- Spread the beans into the bottom of a serving tray that is about 1 1/2 inches deep.
- Sprinkle 2 cups of vegan shreds on top of the beans.
- Sprinkle taco-flavored soy crumbles on top of the cheese.
- Stir the vegan sour cream (and consider adding a little plant-based milk if it's super thick). Then carefully spread sour cream across the top of veggie crumbles.
- Spread guacamole on top of the sour cream.
- Pour salsa over the guacamole and spread it across evenly.
- Add garnishes like, any remaining shredded cheese, black olives, chopped tomatoes, chopped green onions, etc.
- The dish is ready to be served right away. But you can make it ahead and cover it with plastic wrap also good after being stored in the fridge.
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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.
This post was originally published in 2010 and was updated to include new photos, new text, and an updated recipe in 2020.