Vegan Seven Layer Dip

This vegan seven layer dip is perfect for game day or holiday parties! Made with refried beans, kale guacamole, spiced quinoa & cashew sour cream.

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.

So I decided to use my mom’s version as a starting point and actually made a fresh vegan version that taste’s 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.

Vegan Seven Layer Dip

5.0 from 2 reviews
Vegan Seven Layer Dip
 
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.
Author:
Recipe type: Appetizer, snack
Serves: 6 to 8
Ingredients
  • 1 (14-ounce) can refried beans
  • 1 recipe Kale 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
Instructions
  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.

 

18 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

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

  2. Gaby Dalkin
    02.04.2018

    Seven layers of pure deliciousness!!! 🙂

  3. Alison
    02.06.2018

    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
    02.06.2018

    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
    02.07.2018

    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
    03.21.2018

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

    • Jeanine Donofrio
      03.22.2018

      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
    06.26.2018

    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
      06.28.2018

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

  8. Sal
    11.10.2018

    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
    11.11.2018

    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
      11.11.2018

      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
    12.16.2018

    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
      12.17.2018

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

  11. Megan Hamilton
    02.03.2019

    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
    03.30.2019

    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
      03.31.2019

      I’m so glad you 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.