Vegan 7-Layer Dip
Make Vegan 7-Layer Dip: layer refried beans, silky vegan queso, guacamole, pico and toppings for a vibrant, crowd-pleasing appetizer.
Ingredients
- 1 (16-ounce) can vegetarian refried beans
- 3/4 cup Vegan Mexican Cheese Spread + hot water
- 1 cup Favorite Guacamole (recipe below)
- 1 cup Favorite Salsa or Pico De Gallo (recipe below)
- 1/2 bell pepper (diced)
- 1/4 cup black olives (optional // diced)
- 1 handful fresh cilantro (optional // chopped)
- 2 ripe avocados
- 1 medium lime (juiced)
- 1 pinch sea salt
- 3/4 cup cherry tomatoes (diced)
- 1/4 cup red onion (diced)
- 1/4 cup fresh cilantro (chopped)
- 1 Tbsp lime juice
- 1 pinch each salt and pepper
Instructions
Step 1: Make the cheese (queso) layer
Scoop about 3/4 cup of the Vegan Mexican Cheese Spread into a small mixing bowl. Bring a kettle or pitcher of very hot water to hand and whisk in a little at a time until the spread loosens and becomes a smooth, pourable queso — aim for a glossy, velvety texture that just coats the back of a spoon. Taste and adjust seasoning if the spread is mild; keep the whisk resting in the bowl or on the rim so it’s available for finishing touches.
Step 2: Mash the guacamole and build the pico de gallo
Halve and pit the ripe avocados and mash them with lime juice and a pinch of sea salt until chunky-creamy but still textured — bright, olive-green with tiny flecks of onion and cilantro. In a separate small bowl, combine diced cherry tomatoes, red onion, chopped cilantro, a tablespoon of lime juice and a pinch each of salt and pepper; stir gently to make a vibrant, juicy pico de gallo. Keep each mixture in its own bowl so the colors and textures stay distinct for assembly.
Step 3: Assemble the seven-layer dip (the milestone)
On a shallow, round white serving dish, spread a smooth, even layer of vegetarian refried beans as the base, then spoon and gently spread the warm, glossy cheese (queso) so it forms a silky second layer. Spoon the mashed guacamole as the next layer, then scatter the pico de gallo over it. Finish by scattering the diced bell pepper, the diced black olives (if using), and a sprinkling of chopped cilantro. Use a small offset spatula or spoon to tidy edges so the layers read clearly from above.
Step 4: Serve and finish with garnish
Serve immediately on the painted white wood surface or cover and chill up to 1 day; if serving now, tuck a blue-corn tortilla chip into the guacamole edge, add a couple of lime wedges nearby, and let the cilantro and diced peppers pop as a final fresh contrast. Present the dip in the same shallow white dish used to assemble it so the vessel and textures remain consistent.
Notes
- Press plastic wrap on guacamole to slow browning
- Warm queso gently to re-smooth if it firms in the fridge
- Use firm cherry tomatoes for a brighter pico
- Assemble just before serving for the best presentation
- Double the recipe into two dishes for large crowds