Vegan 7-Layer Dip
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5.0
30 reviews
Excellent
Vegan 7-Layer Dip
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This Vegan 7-Layer Dip is made with refried beans, creamy guacamole and a quick dairy-free cheese sauce. It's fresh & flavorful, and makes a great appetizer for parties and game days.
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Ingredients
Bean Layer:
- 1 (15 oz.) can vegetarian refried beans (or use homemade refried beans)
Cheese Sauce:
- 1 cup unsalted cashews
- ¼ cup water
- 1 ½ tablespoons fresh lemon juice
- 1 (4 oz) can green chilies
- ¾ teaspoon fine sea salt
- 4-6 jarred jalapeño slices (optional)
Guacamole:
- 2 large ripe avocados
- 2 tablespoons fresh lime juice
- ½ teaspoon fine sea salt
- ¼ red onion , diced
- 1 Roma tomato , diced
- 1 Jalapeño , seeds & membrane removed, diced (optional)
Extra Toppings:
- 2 roma tomatoes , diced
- ¼ red onion , diced
- ¼ cup Freshly chopped cilantro
- ¼ teaspoon fine sea salt
- 1 tablespoon fresh lime juice
Instructions
- In an 8-inch square pan (or similar sized dish) spread the refried beans evenly into the bottom, using the back of a spoon or spatula.
- To prepare the cheese sauce, add the cashews, water, lemon juice, green chilies, and salt into a high speed blender and blend until very smooth, about 60 seconds. If the sauce isn't blending smoothly, you can add another tablespoon of water and blend again. Pour the cheese sauce on top of the bean layer, and spread it out evenly.
- To prepare the guacamole, scoop the avocado flesh into a large bowl, along with the lime juice and salt. Use a fork to mash the avocado until it's smooth, then stir in the diced red onion, tomatoes, and jalapeno, if using. Spoon the guacamole over the cheese layer, and gently spread it out.
- Rinse & dry the bowl you just used for the guacamole, then add in the remaining diced tomatoes, red onion, cilantro, and jalapeno ( or omit for a less-spicy dip). Add in the lime juice and salt, and stir well. Then use a slotted spoon to distribute the veggies over the guacamole. Serve the dip right away with crunchy tortilla chips and sliced veggies, or you can store it tightly covered in the fridge for up to 2 hours before serving. Leftovers can be stored in the fridge for up to 3 days, but keep in mind that it may become more watery as it sits, so this is best served the same day you make it. (See make-ahead tips in the notes below.)
Notes
- • Nutrition information is for 1 of 8 servings, not including the tortilla chips for serving. This information is automatically calculated and is just an estimate, not a guarantee.
- • This recipe is easy to customize! If you want to leave out a layer, feel free to do so. Or, if you want to buy pre-made products for each layer (like store-bought guacamole, pico de gallo, or vegan queso) you can do that, too. Just make sure you like the flavor of each layer, so that the dip will be a hit.
- • For a less-spicy dip, you can completely omit the fresh jalapeno, or use a few sliced of jarred jalapenos, which have a more mellow flavor. (This is what I prefer for the cheese sauce, because it tastes more like the kind you'd get at a movie theater.)
Nutrition Information
Show Details
Calories
139kcal
(7%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
793mg
(33%)
Potassium
189mg
(5%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
294IU
(6%)
Vitamin C
10mg
(11%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 793mg | 33% |
| Potassium | 189mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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