Vegan Seven Layer Dip

A close-up shot of vegan 7 layer dip shows layers of beans, veggie crumbles, and more toppings.

This Vegan 7-Layer Dip is going to find its way to your heart because it's so easy to throw together and no one will guess it's vegan!

Course Snack

Cuisine Mexican

Diet Vegan

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 250kcal

Author Marly McMillen

Equipment

Ingredients

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

Instructions

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.

Notes

Tortilla chips not calculated in nutrition information.

You can skip the first few steps by buying veggie crumbles that are flavored with southwest or taco seasoning (such as Beyond Beef Spicy Veggie Crumbles).

Nutrition