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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!
Course Appetizer
Cuisine American
Keyword Sweet Potato Seven Layer Dip
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15
Calories 215kcal
Author Namely Marly



  • 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.


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.


Calories: 215kcal | Carbohydrates: 26g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 829mg | Potassium: 547mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3100IU | Vitamin C: 6.7mg | Calcium: 48mg | Iron: 2mg