The Easiest Seven-Layer Dip (Dairy-Free)

Even though this classic dip includes a couple of super-rich layers, I always feel like it’s on the light side because, with chip in hand, I aim for the salsa and bean layers. Totally guilt-free. Then, towards the end of my snacking, I realize I’ve unintentionally finished most of the sour cream and avocado layers, too.

This version is a step above the conventional layer dip because it’s dairy-free. Your food-and-alcohol-hang-over the morning after game-day won’t be quite as bad. I’ve also skipped every fancy step included in some of the other seven-layer dip recipes out there, while maintaining all the flavour thanks to a few key ingredients (hot sauce, citrus and salt). Also, the recipe is loose because we’ll all be using different bowl sizes. Layer as thick or thin as you like.

seven layer dip vegan

SevenLayerDipHorizontal

Ingredients

1 can refried beans
2 tbsp hot sauce
2 tbsp lemon or lime juice
2 tsp Himalayan salt
1 tsp chili powder
1 tub Tofutti Sour Cream
1.5 large avocados (or 2 small)
1 tub salsa (I like Fresh is Best – it’s vinegary)
1 handful dairy-free shredded cheese (I used Daiya)
1 handful sliced black olives
1 handful pickled jalapenos
1 sprinkle chopped greens onions
1 big handful crumbled tortilla chips + bag of chips for dipping

Directions

  1. Mix refried beans with roughly 1 tbsp lime juice, 1 tbsp hot sauce and 1 tsp salt — but you don’t really have to measure here. Just add a bit of everything and then give it a taste. Add more if needed. Add this first layer to your bowl. Note: you may not use all the beans — my bowl was too small so I used about three quarters.
  2. Next, layer on your dairy-free sour cream. If you can’t find Tofutti, you can make your own at home. Try this recipe from Oh She Glows. I sprinkle salt on this layer.
  3. Time to make easy guacamole. In a small food processor (or in a bowl with a handheld blender OR with two forks by hand) blend your avos with remaining hot sauce, lemon or lime juice and salt. Give it a taste and add more if you like. Sprinkle about 1/2 tsp of chili powder on top of this layer along with some salt.
  4. Now, load on your salsa. Top with dairy-free cheese, chopped green onions, olives and jalapenos. My favourite part is crumbling a bunch of chips on top for crunch (I like Que Pasa because they’re made with organic corn).

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