Easy Vegan 7 Layer Dip, Bring On The Chips!

vegan-7-layer-dip Oh, man, this is good. I mean reeeally good. Even our non-vegan neighbors gobbled it up and asked for the recipe! It’s super simple, too.


And let’s face it, it’s not just how vegan food tastes that helps folks make the switch, it’s also how it looks – and this yumminess sure is easy on the eyes!


Here’s how I make Vegan 7 Layer Dip!


1 can of vegan refried beans (pinto or black)

1 can of corn

3 tablespoons nutritional yeast

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 bunch of fresh cilantro

1 can of diced tomatoes

1 to 2 ripe avocados

1/4 teaspoon pepper

1 can sliced black olives

2 small 5.3 oz containers of So Delicious Plain Coconut Milk “Yogurt” Alternative (you can scoop 1 & 1/4th cup out of the large size, or just use two small 5.3 oz containers, which equals about  1 1/4th cup) Can’t find So Delicious Coconutmilk Yogurt? Any plain vegan yogurt will do! Silk, Good Karma and Kite Hill yogurts are good alternatives, too!

Juice from 1/4th of a fresh lime or lemon

3 to 4 spring onions, chopped

Salt to taste

7-layer-dip-6OK, here we go! 

1. Place the beans at the bottom of a large glass bowl and spread evenly. I used an 8.5 x 5.5 x 2.5 inch glass dish, as featured in the photos, but any bowl that can hold all of the ingredients will do.


2. Drain the diced tomatoes (consider saving the juice for a soup if you’re making some soon!).  It’s important to drain well, since no one wants soggy dip lol.


3. Gently layer the tomatoes evenly on top of the beans. Layer a little bit of chopped cilantro to fill in any gaps. The cilantro will also help prevent any excess tomato juice from seeping into the next layer. Don’t forget to save some cilantro for garnish, though!


4. Chop, smash and then layer your avocado on top of the tomatoes. You might need 2 avocados if they’re small. One will do if it’s a large avocado. You can add a dash of pepper here if it suits your fancy.



vegan-7-layer-dip-recipe5. Time for the “cheesy” layer! Drain your can of corn, and add it to a food processor with the nutritional yeast, onion powder, garlic powder, pepper and a few dashes of salt (if your can of corn already contains salt, you probably don’t need more). Gently layer on top of the avocado.

6. Gently place olive slices around the border of the glass dish, on top of the avocado.  Be strategic in their placement and sprinkle any broken olive pieces towards the center where they won’t be seen (shhhh… it will be our little secret!)

the-vegan-way-book-cover-final-moby7.  Time to make the “sour cream” layer! Mix the So Delicious Coconutmilk Yogurt Alternative with the 1/4th lemon or lime juice, and a few dashes of salt and gently layer on top of the “cheesy” layer.

8.  Garnish with chopped spring onions and cilantro – but be sure to let that pure white “sour cream” lookin’ topping show through!

And there you have it.  A dip that’s a feast for your eyes, and your belly!


Jackie Day, Author of The Vegan Way: 21 Days to a Happier, Healthier Plant-Based Lifestyle That Will Transform Your Home, Your Diet, and You (St. Martin’s Press / Macmillan)