Vegan 7 Layer Bean Dip
Dive into the vibrant world of flavors with this Vegan 7 Layer Bean Dip—a crowd-pleasing appetizer that's bursting with color, texture, and savory goodness! This plant-based twist on the classic recipe layers refried black beans spiced with taco seasoning, creamy avocado guacamole, tangy vegan sour cream, fresh cherry tomatoes, crunchy romaine lettuce, and zesty red onion for a medley of unforgettable flavors. Top it off with sliced black olives, jalapeños for heat (optional), cilantro, and melty vegan shredded cheese to create a feast for both the eyes and the palate. Ready in just 20 minutes with no cooking required, this show-stopping dip is perfect for game days, potlucks, or any festive gathering. Serve chilled with tortilla chips or fresh veggies for an irresistible snack that's dairy-free, gluten-free, and 100% delicious!
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Recipe Information
Ingredients
- 16 oz canned refried black beans
- 15 oz canned black beans, drained and rinsed
- 2 tbsp taco seasoning
- 2 medium ripe avocados
- 1 medium lime, juiced
- 0.5 tsp salt
- 0.5 tsp garlic powder
- 1 cup cherry tomatoes, diced
- 1 cup vegan sour cream
- 1 cup romaine lettuce, shredded
- 0.5 cup red onion, finely chopped
- 0.5 cup black olives, sliced
- 0.25 cup jalapeños, sliced (optional)
- 0.25 cup cilantro, chopped
- 1 cup vegan shredded cheese
Instructions
In a medium mixing bowl, combine the canned refried black beans with taco seasoning. Stir until well mixed to create the first layer.
Spread the seasoned refried beans in an even layer on the bottom of a 9x13 inch dish or a large serving platter.
In another bowl, mash the avocados with lime juice, salt, and garlic powder until smooth. This will be your second layer.
Spread the guacamole evenly over the refried beans layer.
Spread the vegan sour cream evenly over the guacamole as the third layer.
For the fourth layer, evenly distribute the diced cherry tomatoes over the sour cream.
Next, create the fifth layer by spreading the shredded lettuce evenly over the tomatoes.
Sprinkle the finely chopped red onion over the lettuce for the sixth layer.
Top the dip with sliced black olives and sliced jalapeños for an optional seventh layer, then garnish with chopped cilantro and vegan shredded cheese.
Chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together. Serve with tortilla chips or fresh veggies.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 2.0 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
