Vegan Seven-Layer Dip

Last Updated on May 29, 2023 by Heather Reseck

Serve this easy crowd-pleasing seven-layer dip for a Super Bowl party or for a no-cook main dish when it’s hot outside.

How to make vegan seven-layer bean dip

1. Process black beans, salsa, chili powder, and cumin in a food processor. Or mash together in a bowl.
2. Spread in an even layer in a 9-inch glass pie plate or an 8-inch square glass baking dish.
3. Spread with a layer of Vegan Avocado Dressing.
4. Spread with a layer of Homemade Vegan Mayonnaise.
5. Sprinkle with sliced green onions, chopped red bell pepper, sliced ripe olives, and fresh cilantro leaves
6. Serve with tortilla chips or fresh vegetables.

Variations for Vegan Seven-Layer Dip

• Substitute cooked or canned pinto beans or Instant Pot Vegan Chili or Slow-Cooked Vegan Chili for the black beans.
• Substitute vegan sour cream for the Homemade Vegan Mayonnaise.
• Substitute Oil-Free Vegan Mayonnaise for the Homemade Vegan Mayonnaise.
• Sprinkle with shredded non-dairy cheese.

Tips for Vegan Seven-Layer Dip

• To serve a crowd, double the recipe and serve it in a 9×13-inch glass baking dish.
• Or double the recipe and serve in two 9-inch glass pie dishes or two 8-inch square dishes.

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Vegan Seven-Layer Bean Dip

Serve this crowd-pleasing dip for a Super Bowl party or for a light main dish when it’s hot outside.

Prep Time15 minutes mins

Course: Main Course

Cuisine: Tex-Mex

Keyword: dairy-free, gluten-free, oil-free, plant-based, soy-free, vegan, vegetarian

Servings: 8

Author: Heather Reseck, RDN

Ingredients

• 1 15-ounce can black beans, drained, but not rinsed (1½ cups)
• ¼ cup salsa
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• 1 cup Vegan Avocado Dressing
• 1 cup Homemade Vegan Mayonnaise
• 2 green onions thinly sliced
• ¼ medium red bell pepper finely chopped
• ½ cup sliced ripe olives
• Tortilla chips or fresh vegetables for serving

Instructions

• Process beans, salsa, chili powder, and cumin in a food processor until beans are mostly mashed, yet somewhat chunky (or mash with a potato masher or fork).
• Transfer to an 8-inch glass square baking dish; spread in an even layer covering the bottom of the pan.
• Spread Avocado Dressing evenly over the bean layer. Spread Homemade Vegan Mayonnaise evenly over the avocado layer. (Thin with water if it is too thick).
• Sprinkle with green onions, red bell pepper, and olives. Serve with tortilla chips and/or fresh vegetables. Makes 8 servings.

Notes

Variations:

• Substitute cooked or canned pinto beans or Instant Pot Vegan Chili or Slow-Cooked Vegan Chili for the black beans.
• Substitute vegan sour cream for the Homemade Vegan Mayonnaise.
• Substitute Oil-Free Vegan Mayonnaise for the Homemade Vegan Mayonnaise.
• Sprinkle with shredded non-dairy cheese.

Tips:

• To serve a crowd, double the recipe and serve it in a 9×13-inch glass baking dish.
• Or double the recipe and serve in two 9-inch glass pie dishes or two 8-inch square dishes.

Nutrition

Serving: 1serving