Vegan Classic 7 Layer Dip
Get ready to wow your taste buds with this Vegan Classic 7 Layer Dip—a vibrant, plant-based twist on a party favorite that's both crowd-pleasing and wholesome! Layered with protein-rich black beans spiced with cumin and garlic, creamy homemade guacamole, zesty salsa, tangy vegan sour cream, and topped with fresh tomatoes, crunchy green onions, savory black olives, and melty vegan cheddar cheese, this recipe is the ultimate appetizer for gatherings or game days. Finished with a sprinkle of fresh cilantro, this dip is packed with bold flavors and colorful textures, offering a delicious, dairy-free snack that pairs perfectly with tortilla chips or veggies. Ready in just 30 minutes and made entirely with vegan-friendly ingredients, it's the perfect quick-prep option for entertaining or satisfying cravings!
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Recipe Information
Ingredients
- 1.5 cups Cooked black beans
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garlic powder
- to taste Salt
- 2 large Ripe avocados
- 2 tablespoons Lime juice
- 1 cup Salsa
- 1 cup Vegan sour cream
- 2 medium Ripe tomatoes
- 3 stalks Green onions
- 0.5 cup Black olives
- 1 cup Vegan cheddar cheese, shredded
- 0.25 cup Fresh cilantro
Instructions
In a medium bowl, mash the black beans using a fork or potato masher. Add cumin powder, garlic powder, and salt to taste, and mix until well combined. Set aside.
Peel and pit the avocados, place them in a separate bowl, and mash them until smooth. Mix in lime juice and a pinch of salt to make a simple guacamole.
Dice the ripe tomatoes into small cubes. Slice the green onions thinly, and chop the black olives into small pieces.
In a large shallow dish or a 9x9 inch (23x23 cm) square baking dish, start assembling the dip in layers. Spread the mashed black beans evenly as the first layer.
Layer the prepared guacamole over the black beans.
Next, spread the salsa evenly over the guacamole.
Spread a layer of vegan sour cream over the salsa.
Evenly sprinkle the diced tomatoes over the sour cream.
Sprinkle the sliced green onions and chopped black olives evenly over the top.
Finish by sprinkling a generous layer of shredded vegan cheddar cheese over the top.
Garnish with fresh cilantro leaves for added color and flavor.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve with tortilla chips or fresh vegetables for dipping.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6355 mg | 276% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 60.0 g | 214% | |
| Total Sugars | 20.3 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 819 mg | 63% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4440 mg | 94% | |
*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.
