Vegan Seven Layer Dip

This healthy recipe for seven layer dip is a guaranteed party hit! Refried beans, guac, spiced quinoa, cashew cream & fresh veggies load it with flavor.

Vegan Seven Layer Dip

I have a huge weakness for seven layer dip. Growing up, my mom made it for SO many holidays and gatherings. I’d be sure to grab a seat at the table right next to it so that I could gobble it up, chip after chip after chip after chip. In my family, this was (and still is) called Tex Mex dip. When Jack and I were first dating, he thought this was hilarious, and once I moved down to Texas with him I learned why – this dip is neither Tex nor Mex. In the intervening years, I also learned that I don’t like anyone else’s version except my mom’s. Hers may not be Tex Mex, but I love it, and it doesn’t have weird things like olives.

What’s In My Seven Layer Dip Recipe?

So I decided to use my mom’s seven layer dip recipe as a starting point and actually made a fresh vegan version that tastes pretty close to the original. The only visual difference is the lack of orange cheese, but all of the classic (to me) flavors really come through, especially with the refried beans and tangy guacamole. Instead of sour cream I used cashew cream, and I added chili spiced quinoa to make it heartier. This should serve 4 to 6 as a normal appetizer, but  of course Jack and I sat down and devoured (most of it) for dinner.

7 Layer Dip Recipe

Seven Layer Dip Serving Suggestions

Hosting a party? This seven layer dip would be great alongside mango salsa, tomatillo salsa, or chipotle vegan nachos.

For more snacks and appetizer ideas, check out this post!

5.0 from 5 reviews

Vegan Seven Layer Dip

Prep time
Total time
This vegan 7-layer dip is a great game day snack or party appetizer! It's a healthy dish full of classic taco dip flavor.
Recipe type: Appetizer, snack
Serves: 6 to 8
  • 1 (14-ounce) can refried beans
  • 1 recipe Kale Guacamole or classic guacamole, pulsed in a food processor
  • 1 cup halved cherry tomatoes
  • ½ bunch scallions, diced
  • ½ cup cilantro, chopped
  • 1 jalapeño, thinly sliced or diced, optional
  • Tortilla Chips
Cashew Cream
  • 1 cup raw cashews
  • ½ cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon sea salt
Spiced Quinoa
  • 1½ cups cooked red quinoa
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ tablespoon fresh lime juice
  • 1 teaspoons extra-virgin olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon maple syrup
  1. Make the Cashew Cream: In a blender, combine the cashews, water, olive oil, lemon juice and sea salt and blend until creamy. Chill until ready to use.
  2. Make the Spiced Quinoa: In a medium bowl, mix together the quinoa, garlic, chili powder, smoked paprika, cumin, lime juice, olive oil, sea salt, and maple syrup. Chill until ready to use.
  3. In a serving tray that's 8x12 (or similar), layer the refried beans, kale guacamole, cashew cream, and spiced quinoa. Top with the tomatoes, scallions, cilantro, more cashew cream and the jalapeños, if using. Serve with chips.



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Rate this recipe (after making it):  

  1. This looks so great! That kale gauc sounds amazing, yum!

  2. Gaby Dalkin

    Seven layers of pure deliciousness!!! 🙂

  3. Alison

    So simple to make and super delicious! The flavors and textures were spot on. The Spiced Quinoa is genius. Planning on making this again ASAP!

  4. Beth

    I made this dip for our super bowl party, and it vanished! So delicious. Didn’t miss the sour cream of cheese at all. New favorite!

  5. Sabrina

    I love the traditional version of this too, but am really happy with this alternative while trying to eat healthier, while including legumes and other veg, so this works while keeping me away from beloved cheese and sour cream ingredients, thank you!

  6. Nathan

    Could you use almonds instead of cashews? We have a cashew allergy here. 🙁

    • Jeanine Donofrio

      Hi Nathan – yep, when I use almonds in place of cashews I get slivered almonds. They’re blanched and peeled so they will blend smoother than almonds with skins. You could also use store-bought vegan sour cream in place of the cashew cream. Hope that helps!

  7. Sara

    This is my favorite vegan dish. Period. It is far superior to any traditional taco dip I ate as a non-vegan. Adding the quinoa is brilliant. I make my own refried beans and add lettuce to the top layer. With chips, I eat this as a meal. 🙂

    • Jeanine Donofrio

      Yay, I’m so glad you’re loving this one! We ate it as a meal as well 🙂

  8. Sal

    This is sooooooo good and filling! Better than any beandip I’ve tried. The kale guac is a nice healthy finishing touch! Thanks for sharing!

  9. Sal

    I forgot to ask, how would you recommend I prep it for say I’m taking it to a pot luck the next morning?

    • Jeanine Donofrio

      Hi Sal, I’m so glad you loved it!! I’d make it the night before (not too much earlier because the avocado will start to go brown), wrap it tightly with plastic wrap overnight and garnish with the cilantro in the morning. Hope that helps!

  10. Heather

    I had made this recipe last night to bring to a Christmas party and let me just say this dish was a hit! So delicious and very easy to make.

    • Jeanine Donofrio

      Hi Heather, I”m so so happy to hear that!!

  11. Megan Hamilton

    This is a total win!!! My 10 year old daughter made it for a super bowl party, but it is so good that it may not make it. We did cheat and use store bought vegan sour cream and pickled jalapeños. Kudos Jeanine on just another home run.

  12. Demi

    This is such an amazing dish. It’s filling and healthy. Thank you so much for this amazing recipe. It was definitely delicious.

    • Jeanine Donofrio

      I’m so glad you loved it!

  13. Paul

    SO YUMMY. Took this on a pontoon boat and served it to all my non-vegan friends. They smashed it. Would eat this all day every day 😀

    • Jeanine Donofrio

      Hi Paul – I’m so glad everyone loved it!!

  14. Diana

    Excellent! My husband and I almost ate all of it in one sitting! Will for sure make this in the future!

    • Jeanine Donofrio

      Ha ha, I’m so glad you both loved it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.