Sometimes you just want a good snack. Not necessarily a full meal, but just something to munch on while you're watching the big game, like this incredibly tasty Mexican 7 Layer Dip
Hey, at least it's a healthy snack. No processed junk foods here, just healthy, tasty, plant-based whole foods.
This homemade Mexican 7 Layer Dip is a mixture of fat-free refried beans pinto beans, my amazing vegan cheese sauce, homemade guacamole, fresh homemade pico de gallo, and topped with freshly shredded lettuce, sliced black olives, and cilantro.
This is sure to be your favorite Vegan 7 Layer Dip, all fresh, plant-based, whole foods that you lovingly mix right in the comfort of your very own kitchen.
And the best part of all? There's hardly any cooking involved!
It just doesn't get any better than that.
Mexican 7 Layer Dip
Vegan Refried Beans
I used 2 cans of beans, a fat-free refried, and a pinto, but feel free to use whatever beans you have on hand. I drain and rinse the pintos and heat them both up in a small saucepan or skillet. Add a little salsa and a pinch of cumin to spice it up if you like.
Once they are heated, layer them on the bottom of a glass casserole dish.
Vegan Cheese Sauce
Hopefully, you've already got a batch of my amazing CHEESE SAUCE sitting in your fridge right now. You know, the one made from potatoes and carrots? The one that is NOT made from Cashews, or Tofu?
If you don't, you can get the Cheese Sauce Recipe right here and it only takes a few minutes to prepare using an Instant Pot.
You'll need a few cups of this for the dip, but the rest can be saved for later. This is the next layer of your vegan 7 layer dip.
Vegan Guacamole
The whole inspiration for this dip came from a trip to the grocery store. Yep, the large Avocados were on sale and after one feel, I knew they were perfect for some homemade guac.
I have a complete recipe for Vegan Guacamole, but you can whip up a cheater version pretty quickly by smashing up 2 large Avocados in a bowl. Add a little minced garlic, a few chopped green onions, 1-2 tablespoons of lime juice, a pinch of salt, and a few sprigs of chopped cilantro.
Stir it up until it's nice and creamy and spread it on top of the cheese sauce.
Pico De Gallo
Rooster's Beak.
Yep, that's what Pico de Gallo means and I have no idea how it got that name.
But regardless of what this spicy salsa has to do with a rooster, we're going to make some and it is yummy.
Chop several tomatoes and add them to a bowl. Add in a 4oz can of roasted green chiles, a little minced onion, a small handful of chopped cilantro, a pinch of salt, and some lime juice to taste.
You can also add some freshly minced jalapeno if you want to take the heat up a notch.
Stir thoroughly and layer it on top of the vegan guacamole.
Garnishes
Finally, top your vegan 7 layer dip with black olives, shredded lettuce, and a little cilantro and you are ready to dig in.
Like sour cream? My vegan green chile sour cream is a fan favorite and practically belongs in its own food group it's so good. Completely optional, but here is that recipe if you want to try it.
Mexican 7 Layer Dip
I hope you enjoy this very simple recipe. I originally published it on March 19, 2015, and just recently updated all the photos.
It is always highly praised by my readers and is a favorite at any get-together by vegans and omnivores alike. Take it to your next potluck or family gathering and watch how quickly it disappears.
Mexican 7 Layer Dip
- Prep Time: 45 min
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 8 Servings 1x
- Category: Dip, Appetizer
- Method: No Cook
- Cuisine: Mexican
- Diet: Vegan
Description
This homemade Mexican 7 Layer Dip is the perfect dish for those days when it's too hot to cook. Always a favorite at parties and is usually the first dish to disappear.
Ingredients
Beans
- 15oz can fat-free refried beans
- 15oz can pinto beans (drained and rinsed)
Vegan Cheese
- 1-2 cups Brand New Vegan Cheese Sauce
Guacamole
- 2 large avocados
- 2 cloves of garlic (minced)
- 3 green onions (chopped)
- 1-2 tablespoons lime juice
- cilantro
- salt to taste
Pico de Gallo
- 3 ripe tomatoes (diced)
- ¼ white onion (minced)
- 4 oz can of roasted green chiles
- cilantro
- 1-2 tablespoons lime juice
- salt to taste
Garnishes
- shredded lettuce
- small can of black olives (sliced)
- cilantro
Instructions
- Prepare cheese sauce and set aside
- Warm the beans in a small saucepan until bubbly
- Prepare guacamole by mashing avocados, green onions, garlic, lime juice, and cilantro together
- Prepare Pico de Gallo by mixing tomatoes, onion, jalapeño, lime juice, and cilantro together.
- Spread bean mixture in a glass casserole dish
- Layer on the cheese, followed by the guacamole, and then the pico de gallo
- Top with shredded lettuce, black olives, and cilantro
- Refrigerate or enjoy immediately
Marian
I love this recipe. So easy to make, easy to take, and easy to please everyone! Well done, Chuck!
Sarah
Looks delicious! Wish I could print it without a bunch of ads
Chuck Underwood
It IS free.
Rebecca
Thank you!!!!!
When I first saw your cheese sauce ages ago, I thought it lame because of the lack of protein in it. But paired with this, it is perfect! And I'm trying not to be so anal about counting grams anymore. I'm so appreciative of your spirit and your photos and recipes and sharing in all ways. Thanks again.
Linda
Love this dip. Perfect for our family get togethers. Never any leftovers.
Vicki Daugherty
Great Recipe!!
Sharon
A delicious, barely-feels-like-I've-been-cooking recipe perfect anytime but especially in the so, so hot dog days of summer.
peg
What a great recipe. Thanks, Chuck!
Julie
This is the best recipe! Everyone loves it!
Robin
I always loved this before I went vegan, I can't wait to make it brand new!
Susan Haines
That is the BEST 7-layer bean dip!!!!! If you haven't made it yet...you should! I'ts a fav even for non plant based eaters!!
SUSAN
THIS IS THE BEST! THANK YOU CHUCK.
Rosemary
My husband and I enjoyed this during today's NFL playoff games. I used Mary McDougall's pea guacamole recipe for less fat. Next time, I might drain the pico de gallo to make it a little less wet. I'm definitely taking the leftovers to work for lunch tomorrow. Really delicious and satisfying. Thanks!
Donna Hampton Reeves
You can make those healthy chips from healthy corn tortillas, not cut up, just baked. To store them, they fit in one of those round oatmeal boxes. When using them break them into pieces. It cuts your chip making time by a lot. I bake them at 375 F for about 17 minutes. I love this recipe. Never thought to make a layer of lettuce but it is a nice crunchy layer and adds to a tasty snack.
Carole
Excellent! My family loved it. Made your vegan cheese recipe, too. Thank you!
I always tweet recipes after the first try, but won’t with this one.
Virginia Voss Thompson
Pico de Gallo is named cuz the minced tomato bits look like the beaks of Roosters...Lol I bit of a stretch but thanks for a killer recipe!!
Dana Shuster
Actually, it is so named because it should be spicy enough to "peck" your tongue like a rooster would peck--but not fiery like a habanero salsa.
ska4me
Looks delicious, thank you! (FYI, the link to the chips recipe is bad, though.)
Chuck Underwood
Thanks - I just fixed the link.
J L Gulliver
OMG, this was sooooo good. And it's has everything to make it a complete meal, too. I didn't (and wouldn't) change a thing.
Nadine Paul O'Connor
I have left overs do you think this will freeze - was so good don't want to waste it
Valerie Scrafford
Made this for a home group and everyone loved it! Thanks so much!!! Love the cheese sauce...super easy and delicious without any fat!
Guest
made this for family get together and was a big hit Wow excellent recipe
Jay
Looks really good