7 Layer Bean Dip

This vegan 7 layer bean dip requires zero cooking! With beans, cheese, guacamole, salsa, and your favorite chip dip veggies, it's the perfect party appetizer.

Course Appetizer, Vegan Snacks

Diet Vegan

Prep Time 20

Total Time 20

Servings servings

Calories 110kcal

Author Louisa

Equipment

Ingredients

3 1/2 cups refried black beans
2 tsp ground cumin
1/2 tsp cayenne pepper
1/4 to 1/2 cup water
2 cups vegan cheese sauce
2 avocados, peeled and pitted
1 lime, juiced
1/2 tsp salt
1/2 tsp black pepper
1 garlic clove, minced
2 cups chunky salsa
1 cup sweet corn
1 cup Roma tomatoes, diced
1/3 cup black olives, sliced
1 jalapeno, sliced
1 cup lettuce, shredded
2 to 3 green onions, sliced
1/4 cup fresh cilantro, finely chopped
Tortilla chips for serving

Instructions

Mash the refried black beans in a mixing bowl.
Add the cumin, cayenne pepper, and 1/4 cup water. Mix. Add more water if needed to adjust the consistency.
Pour the bean mixture into a 9 x 13 baking dish. Spread evenly.
Pour the vegan cheese sauce evenly on top.
In another bowl, mash the avocado, lime juice, salt, pepper, and garlic together until smooth and creamy. Season to taste.
Top the cheese sauce layer with the guacamole.
Add the salsa.
Combine the sweet corn, tomatoes, olives, and jalapenos in another bowl. Add the mixture over the salsa layer.
Spread the lettuce on top of the corn layer.
Sprinkle green onions and cilantro on top.
Serve your 7 layer bean dip with tortilla chips. Enjoy!

Notes

Speed up the process of making the dip by slicing the tomatoes, lettuce, onions, and jalapenos the night before. Store them in airtight containers in the fridge until assembly.
Instead of store-bought cheese sauce, try our easy vegan cheese sauce recipe! You can also use homemade salsa tatemada to switch up the flavor of your vegan 7 layer dip.
You don't have to stop with seven layers! Add a layer of sofritas, or top the dip with bell peppers and vegan Mexican-style cheese shreds!

Nutrition