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Mexican 7 Layer Dip

  • Author: Brand New Vegan
  • 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


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. 




  • 15oz can fat-free refried beans
  • 15oz can pinto beans (drained and rinsed)

Vegan Cheese


  • 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)
  • 1/4 white onion (minced)
  • 4 oz can of roasted green chiles
  • cilantro
  • 1-2 tablespoons lime juice
  • salt to taste


  • shredded lettuce
  • small can of black olives (sliced)
  • cilantro


  1. Prepare cheese sauce and set aside
  2. Warm the beans in a small saucepan until bubbly
  3. Prepare guacamole by mashing avocados, green onions, garlic, lime juice, and cilantro together
  4. Prepare Pico de Gallo by mixing tomatoes, onion, jalapeño, lime juice, and cilantro together.
  5. Spread bean mixture in a glass casserole dish
  6. Layer on the cheese, followed by the guacamole, and then the pico de gallo
  7. Top with shredded lettuce, black olives, and cilantro
  8. Refrigerate or enjoy immediately

Keywords: vegan 7 layer dip, mexican 7 layer dip