This healthy recipe for seven layer dip is a guaranteed party hit! Refried beans, guac, spiced quinoa, cashew cream & fresh veggies load it with flavor.
I have a huge weakness for seven layer dip. Growing up, my mom made it for SO many holidays and gatherings. I’d be sure to grab a seat at the table right next to it so that I could gobble it up, chip after chip after chip after chip. In my family, this was (and still is) called Tex Mex dip. When Jack and I were first dating, he thought this was hilarious, and once I moved down to Texas with him I learned why – this dip is neither Tex nor Mex. In the intervening years, I also learned that I don’t like anyone else’s version except my mom’s. Hers may not be Tex Mex, but I love it, and it doesn’t have weird things like olives.
What’s In My Seven Layer Dip Recipe?
So I decided to use my mom’s seven layer dip recipe as a starting point and actually made a fresh vegan version that tastes pretty close to the original. The only visual difference is the lack of orange cheese, but all of the classic (to me) flavors really come through, especially with the refried beans and tangy guacamole. Instead of sour cream I used cashew cream, and I added chili spiced quinoa to make it heartier. This should serve 4 to 6 as a normal appetizer, but of course Jack and I sat down and devoured (most of it) for dinner.
Seven Layer Dip Serving Suggestions
Hosting a party? This seven layer dip would be great alongside mango salsa, tomatillo salsa, or chipotle vegan nachos.
For more snacks and appetizer ideas, check out this post!
Vegan Seven Layer Dip
- 1 (14-ounce) can refried beans, or 1¾ cups homemade
- 1 recipe Kale Guacamole or classic guacamole, pulsed in a food processor
- 1 cup halved cherry tomatoes
- ½ bunch scallions, diced
- ½ cup cilantro, chopped
- 1 jalapeño, thinly sliced or diced, optional
- Tortilla Chips
- 1 cup raw cashews
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
- 1½ cups cooked red quinoa
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ tablespoon fresh lime juice
- 1 teaspoons extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon maple syrup
- Make the Cashew Cream: In a blender, combine the cashews, water, olive oil, lemon juice and sea salt and blend until creamy. Chill until ready to use.
- Make the Spiced Quinoa: In a medium bowl, mix together the quinoa, garlic, chili powder, smoked paprika, cumin, lime juice, olive oil, sea salt, and maple syrup. Chill until ready to use.
- In a serving tray that's 8x12 (or similar), layer the refried beans, kale guacamole, cashew cream, and spiced quinoa. Top with the tomatoes, scallions, cilantro, more cashew cream and the jalapeños, if using. Serve with chips.
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Made this for our night a Ravinia with friends.
Me being the only vegan in the group.I thought one dish would be enough. Wrong charcuterie board sat uneaten. This has become my new go t0 recipe.
How fun! A summer night at Ravinia is the best. I’m so glad everyone loved the dip.
Addictive. Replaced guac with Wholly ready made and quinoa with brown rice. Added sliced black olives and Kite Hill dairy-free sour cream. Used Siete Grain Free Tortilla Dip Chips. My free-from-everything daughter said I should file this under the Yummy tab of my recipes … and send her the URL. Thank You!
I’m so glad it was a hit!