This vegan 7-layer taco dip is a flavor-packed appetizer that stacks all your favorite toppings into an irresistible, crowd-pleasing plant-based dish. Perfect for game day, potlucks, or casual get-togethers.
Serving a crowd? Pair this with my salsa roja recipe, texas caviar recipe, homemade guacamole recipe, or check out my collection of vegetarian labor day recipes for even more ideas.
A Quick Look: Ultimate Vegan 7-Layer Taco Dip Recipe
- Recipe Name: Vegan 7-Layer Taco Dip
- Total Time: 20 minutes
- Serves: 8
- Key Ingredients: Guacamole, refried beans, salsa, lettuce, pico de gallo, jalapeños
- Dietary Info: Vegan, gluten-free optional, meal-prep friendly
- Best For: Game days, potlucks, casual get-togethers, or when you need a quick, crowd-pleasing dip.
- Why You'll Love It: Easy to make, customizable, and full of fresh Mexican flavors!
Jump to:
I used to always bring the classic 7-layer dip to potlucks, and it was usually the first to disappear.
But as I learned more about the impact of our food choices, I started rethinking that cheesy, sour cream-filled version
Don’t get me wrong, I still wanted something indulgent, but I also wanted it to fit my more plant-based lifestyle. So, I set out to create a vegan 7-layer dip that’s just as satisfying and delicious.
Why this Vegan 7 Layer Dip works
- Easy to Make: This dip is super easy to assemble, perfect for last-minute get-togethers. Keep it super simple with store-bought ingredients or make everything from scratch — the choice is yours!
- Endless Options: Swap in your favorite toppings — Vegan Nacho Cheese, lime-drenched shredded cabbage, green olives, Vegan Mexican Queso-Inspired Salsa, jalapenos… the possibilities are endless!
- Crowd-Pleaser: This dip is always a hit, whether you’re hosting a game day bash, potluck, 4th of July celebration, or backyard barbecue.
- Did You Know? Research shows legumes (like the beans in this 7-layer dip!) are associated with a longer lifespan across cultures worldwide. Learn more here: Increased Lifespan from Beans.
Ingredients & substitutions
- Base Layer (Beans): Refried black beans from can recipe or store-bought
- Guacamole: Fresh Guacamole Recipe or store-bought.
- Vegan Sour Cream: Store-bought or make Cashew Sour Cream
- Salsa: Salsa Roja Asada for depth of flavor, or store-bought.
- Veggies: Freshly chopped lettuce and green onions.
- Pico de Gallo: Homemade pico de gallo or store-bought
- Toppings: Pickled jalapenos and carrots recipe, black olives, fresh cilantro (optional).
- Tortilla Chips: For serving!
Substitution Ideas:
- Swap refried beans for black beans or kidney beans for a different texture.
- Use vegan cheese on top if you want an extra cheesy bite.
How to make Vegan Taco Dip
Spread the Homemade Refried Pinto Beans on the dish you will be using to serve this Vegan 7-Layer Dip.
Spread Homemade Guacamole over the refried beans. Homemade guacamole is always a winner, but store-bought works too!
Tip: To make your 7-Layer Dip look even more dippable, when you add each layer be careful not to completely cover the previous layer.
Spread over the Cashew Sour Cream
Then, spread over the Fresh Roasted Salsa
Spread over the Pico De Gallo Salsa.
Pico de gallo adds a burst of fresh flavor to the dip. Feel free to use store-bought if you’re short on time.
Top it off with a layer of crisp lettuce, pickles, green onions, and chips.
Pair with vegan taquitos recipe for the ultimate party spread.
In the kitchen tips
- Beans: Not sure which beans to use? Pinto beans are the classic choice, but black beans or even kidney beans work great too! For a flavor upgrade, try making your own homemade refried beans — it’s surprisingly easy!
- Guacamole Goodness: Use perfectly ripe avocados (they should yield to gentle pressure) and mash them with a fork or potato masher. Add a squeeze of lime juice and a pinch of salt for extra flavor.
- Pico Perfection: Homemade pico de gallo is a flavor explosion, but store-bought works in a pinch.
- Lettuce or Lime Cabbage: Finely chop romaine lettuce for a classic crunch, or shred green cabbage and toss it with lime juice for a tangy twist.
- Spice It Up (or Not): Add diced jalapeños or a sprinkle of cayenne pepper to your beans for a kick. But if you prefer it mild, feel free to skip the spice!
- Make-Ahead: This dip is a meal prep dream! Prepare the base layers (refried beans, salsa, chopped lettuce) a day in advance, then add fresh guacamole and your favorite toppings right before serving for maximum flavor and freshness.
- Want to add an extra layer of bold flavor? Try my Vegan Mexican Queso-Inspired Salsa—it’s thick, vibrant, and perfect for dipping or layering.
How to Meal Prep This Vegan 7-Layer Taco Dip
For meal prep, I sometimes add a layer of Instant Pot Vegan Nacho Cheese, as it goes great with so many other dishes. Here’s how I prep for a Mexican-inspired meal prep week.
I make Instant Pot Refried Beans, a batch of Arroz Rojo (Mexican Red Rice), Cast-Iron Roasted Salsa, Pico de gallo, Vegan Sour Cream or Lime Crema and sometimes a Creamy Chipotle Sauce.
I'm set for Mexican bowls, smothered burritos, quesadillas, and this 7-layer taco dip (I usually make the guacamole fresh the day of).
So customizable!
FAQ
Yes! Compared to traditional 7-layer dip, this vegan version is packed with plant-based protein, fiber, and nutrients from ingredients like beans, avocado, and fresh vegetables. It’s a healthier alternative that’s lower in saturated fat and cholesterol.
There are many delicious vegan cheeses available! Look for a vegan shredded variety, try this cashew-based nacho cheese for a creamy texture, or this easy cheesyish salsa works amazing too!
Get creative! You can add chopped jalapeños, green or black olives, green onions, cilantro, diced tomatoes, diced cabbage, or even a sprinkle of hot sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, add the avocado and fresh toppings just before serving.
It’s not recommended to freeze this dip as the texture of the ingredients can change upon thawing. It’s best to enjoy it fresh for the best flavor and consistency.
I can’t wait for you to try this recipe! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Ultimate Vegan 7-Layer Taco Dip
Ingredients
- 1 cup homemade refried beans, OR 1 can store-bought refried pinto beans, see notes
- 1 cup homemade guacamole, OR store-bought
- ½ cup homemade sour cream, OR vegan store-bought
- 1 cup homemade roasted salsa, OR store-bought
- 1 cup homemade pico de gallo, OR store-bought
- 1-2 cups finely chopped lettuce
- 2 chopped green onions, optional
- ¼ cup black olives, optional
- ¼ cup chopped fresh cilantro, optional
- ¼ cup homemade pickled jalapeños, OR store bought, optional
- Tortilla chips for serving
Instructions
- Prepare the Ingredients: Prepare the refried beans, guacamole, and pico de gallo (or use store-bought versions of these ingredients.) Dice the optional ingredients (green onions, olives, cilantro, pickled jalapeños) if using.
- Assemble the Dip: Choose your serving dish (a pie dish, bowl, or baking dish works well).
- Layer 1: Spread the refried beans evenly at the bottom of the dish.
- Layer 2: Spread the guacamole over the refried beans, leaving the edges of the beans visible for a nice layered effect.
- Layer 3: Add a layer of salsa on top of the guacamole.
- Layer 4: Spread the chopped lettuce over the salsa.
- Layer 5: Add pico de gallo over the lettuce.
- Layer 6: If using, sprinkle green onions, black olives, and cilantro on top.
- Layer 7: Finish by adding pickled jalapeños (optional).
- Serve with tortilla chips for dipping! Enjoy!
Video
Notes
- If your refried beans are too thick, you can mix in ¼ cup of water to soften them. Warm the beans in a pan for easier spreading (optional).
- To keep the layers neat and visible, don’t completely cover the previous layer; let it show through each time you add a new layer.
- The dip is best served immediately but can be covered and refrigerated for 1- 2 days.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Shanna says
I've never had a 7 layer dip before thanks for introducing me! It was delicious 😋