This fabulous Vegan 7 Layer Dip is packed with healthful, wholesome ingredients–black beans, avocados, homemade cashew cream, salsa and a salad topping filled with vibrant, fresh garden vegetables. The high wattage ingredients really set this 7 layer dip apart from the rest–especially when you consider that many 7 layer dip recipes and store-bought dip products are far from healthy. Instead, this recipe provides a variety of colorful vegetables, along with black beans, homemade guacamole, and cashew cream instead of your standard refined dip ingredients. This Mexican 7 layer dip is big enough to serve a crowd at a party, tailgate outing, picnic or camping trip (you can get 16 decent sized servings per platter). Plus, you can make this dip in under 30 minutes out of ingredients that are easy to find. This taco dip is also great served for your taco night; just set out the platter and let everyone fill their tortilla, tostadas, or crispy taco shells with this dip, which has all of the elements of bean tacos in one platter. This recipe is also gluten-free.
How to make a healthy 7 layer dip?
All you have to do is open a can of refried black beans to spread out over your platter, then top with homemade guacamole (use prepared if you’re in a rush), home-made cashew cream, salsa, a salad topping of sprouts, cilantro, cherry tomatoes, green onions, and radishes, and shredded plant based cheese, black olives, and jalapeno peppers. Now that’s what I call an awesome dip, right? You can also change up the ingredients based on your preferences or what you have on hand–try a different type of refried bean, and swap out shredded carrots for the radishes, for example.
Description
This fabulous easy Vegan 7 Layer Dip is packed with healthful, wholesome ingredients–black beans, avocados, homemade cashew cream, salsa and a salad topping filled with vibrant, fresh garden vegetables.
Cashew Cream:
Guacamole:
- 2 large, ripe avocados
- ½ lemon, juiced
- 2 cloves garlic, minced
- ½ teaspoon red chili flakes
- ¼ teaspoon salt (optional)
Salad:
- 1/4 cup sprouts or microgreens (i.e., alfalfa sprouts, sunflower seed sprouts, or radish sprouts; learn more about microgreens here)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cherry tomatoes, halved
- 2 green onions, sliced
- 2 radishes, thinly sliced
- 1 small jalapeno, thinly sliced
Other Toppings:
- 1 (16-ounce) can vegetarian refried black beans, poured into a medium bowl and stirred until smooth (make homemade refried beans here)
- 1 cup prepared medium salsa (or make home-made salsa here)
- 1 cup shredded plant-based cheese, Mexican-style (i.e., Daiya, Violife)
- 1 (2.25-ounce) can sliced black olives, drained
- Make cashew cream by placing cashews in a small dish and covering with boiling water for 15 minutes. (While cashews are soaking, prepare other toppings.) Drain the cashews, place in a small blender and add plant-based milk, lemon juice, garlic, nutritional yeast, salt (optional), and white pepper. Puree until very smooth and creamy. May need to stop and scrape down sides as needed while processing. May add additional plant-based milk to achieve desired smooth, velvety texture (the consistency of sour cream). Set aside.
- Make guacamole by cutting avocados in half, removing pit, and spooning out flesh into a small bowl, discarding peels. Mash with a fork. Add lemon juice, garlic, red chili flakes, and salt (optional) and mix until creamy. Set aside.
- Make the salad topping by gently tossing together sprouts (or microgreens), cilantro cherry tomatoes, green onions, radishes and jalapenos in a medium bowl. Set aside.
- Arrange 7 layer dip. Start by selecting a large platter (about 12-inches diameter) or shallow casserole dish (about 10 x 7 inches in diameter).
- On platter, create the following layers:
Layer 1. Spread the refried beans smoothly over the surface of the platter or dish.
Layer 2. Spread the guacamole evenly over the refried beans layer.
Layer 3. Spread cashew cream over the guacamole layer.
Layer 4: Spread salsa evenly over the cashew cream layer.
Layer 5: Sprinkle the plant-based cheese evenly over the salsa layer.
Layer 6. Sprinkle the salad layer evenly over the cashew cream layer.
Layer 7: Sprinkle the black olives evenly over the plant-based cheese layer. - Immediately serve the 7 layer dip platter with baked tortilla chips, flatbread, whole grain crackers, and/or sliced vegetables, as desired. May refrigerate up to 3 days by covering.
- Makes 16 servings (about ⅔ cup each).
Notes
May use prepared guacamole in this recipe.
Try making your own homemade refried beans here. If using homemade refried beans, use 1 ¾ cups for this recipe.
- Prep Time: 22 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 184
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 5 g
For other plant-based appetizer recipes, check out some of my favorites:
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