Vegan Seven Layer Dip

A close-up shot of vegan 7 layer dip shows layers of beans, veggie crumbles, and more toppings.

This easy Vegan 7-Layer Dip is the ultimate plant-based appetizer for game day, parties, or a Friday night fiesta! Featuring seasoned black beans, savory veggie crumbles, and creamy guacamole, this crowd-pleasing dip takes just 20 minutes to assemble. Even the omnivores will be asking for seconds of this hearty, texture-rich vegan party dip!

Course Snack

Cuisine Mexican

Diet Vegan

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 294kcal

Author Marly McMillen

Equipment

Ingredients

Mexican Veggie Crumbles

2 cups veggie meat crumbles (Like Gardeine or Beyond Meat)
1 tablespoon olive oil
2-3 tablespoons taco seasoning

Un-Refried Bean Base

15 ounce can black beans rinsed and drained
1½ cup salsa , divided

Additional Toppings

2 cups vegan cheddar shreds (I used Daiya Cheddar)
8 oz vegan sour cream
1 cup vegan guacamole
2.25 oz can black olives chopped
½ cup tomatoes chopped
½ cup green onions chopped
Tortilla chips for dipping

Instructions

For the Mexican Veggie Crumbles:

Brown the Veggie Crumbles: In a large skillet, brown soy crumbles in olive oil. Add the taco seasoning. Set aside to cool.
2 cups veggie meat crumbles, 1 tablespoon olive oil, 2-3 tablespoons taco seasoning

For the Un-Refried Beans

Prepare the Bean Base: Place the beans in a blender or food processor with 1/2 cup of the salsa. Blend for about 15 - 20 seconds, until the beans are a spreadable consistency.
15 ounce can black beans, 1½ cup salsa
Place the remaining salsa in a fine mesh strainer over a bowl and let the excess juices drip out for several minutes.
Spread the beans into the bottom of a serving tray that is about 1 1/2 inches deep.

For the Additional Topping Layers

Sprinkle 2 cups of vegan shreds on top of the beans.
2 cups vegan cheddar shreds
Sprinkle taco-flavored soy crumbles on top of the cheese.
Stir the vegan sour cream (and consider adding a little plant-based milk if it's super thick). Then carefully spread sour cream across the top of veggie crumbles.
8 oz vegan sour cream
Spoon the strained salsa over the guacamole and spread it evenly over the top.
Spread guacamole on top of the sour cream.
1 cup vegan guacamole
Add garnishes like, any remaining shredded cheese, black olives, chopped tomatoes, chopped green onions, etc.
2.25 oz can black olives, ½ cup tomatoes, ½ cup green onions

Serving 7 Layer Dip

Serve Immediately for Best Texture: If you prefer your veggie crumbles to have a bit of "bite" or crispness, serve the dip immediately after assembly with tortilla chips.
Tortilla chips for dipping
Chilled is Best: This dip is designed to be served cold or at room temperature. The flavors actually meld and deepen after an hour in the fridge!
A Note on Heating: We do not recommend heating or microwaving the dip once it has been fully assembled. Microwaving will cause the guacamole to turn bitter and the vegan sour cream to break, resulting in a watery consistency. If you have leftovers, enjoy them straight from the fridge!

Video

Notes

Tortilla chips not calculated in nutrition information.

You can skip the first few steps by buying veggie crumbles that are flavored with southwest or taco seasoning (such as Beyond Beef Spicy Veggie Crumbles).

Nutrition