the best vegan 7 layer dip | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2016/02/02/the-best-vegan-7-layer-dip/

Listen, I’m all for dipping a chip in salsa or guacamole. But for game day and parties, sometimes you need a lil’ something MORE. Or in this case… 7 layers more. Yup, you heard me!

This is hands down the best vegan 7 layer dip you’ll ever have in your life. I’m pretty sure almost everyone gets down with dips, am I right? There’s something so satisfying about a crunchy tortilla chip or veggie topped with a buncha deliciousness!

Everyone I’ve fed this dip to was begging for the recipe and couldn’t stop going back for more. I usually end up wishing I threw together a second tray for late snacking!

There’s a good reason why everyone loves it – it’s the perfect balance of textures and flavors. The refried beans, sour cream and guac are nice n’ creamy. Salsa’s a clear fan favorite, and adds a spicy kick if you choose a medium or spicy version. The peppers and tomatoes add a fresh crunch to every bite, and who doesn’t like olives or green onions?!

With that being said, this dip is totally customizable, so have fun with it! If a friend in the crowd passionately hates olives, make half with and half without.

I also have recipes for even MORE dips that you can check out here. Whether or not your team is winning, you’ll feel like a winner with the best vegan 7 layer dip!

the best vegan 7 layer dip

Ingredients

3/4 C onion, finely diced1 tsp vegetable oil1/2 tsp chipotle chili powder1/2 tsp sea salt1 can refried beans (approximately 1 3/4 C)2 ripe avocados2 limes, juiced1 to 2 garlic cloves1/4 tsp sea salt1/4 tsp ground black pepper1/4 C cilantro, finely chopped1 C vegan sour cream1 C salsa1/2 C finely diced tomato1 C finely diced yellow pepper1/2 C sliced black olives1 green onion, finely chopped

Instructions

In a pan over medium heat, sauté the onions in 1 teaspoon of vegetable oil for 1 minute. Then add chipotle chili powder and sea salt and cook until soft and fragrant – about 3 more minutes.Add this to the refried beans and stir to combine well. Place this mixture in the bottom of your deep dish as the first layer. Spread it so the top is even and the mixture gets into the bottom corners of the dish.Make your guacamole layer in a food processor to get it really creamy. This helps it spread as a layer in the dip, as well as helps the “dip-ability” of the dish! If you don’t have a food processor just try to mix the guacamole as smooth as you can by hand. Combine the avocado with lime juice, garlic, sea salt and ground black pepper until smooth. Add cilantro (if desired) after the mixture is created in the food processor so you can still see the cilantro leaves in the mixture.Add your vegan sour cream layer on top of the refried bean layer. Then add your guacamole layer. Salsa is next. Then spread the diced yellow pepper and tomatoes as the next layer, and top with black olives, and then green onion. Refrigerate the dip until ready to serve!

Notes

For the vegan sour cream I used used

for the pictures but you can also use my

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