Layers of refried beans, fresh guacamole, a creamy dairy-free taco sauce, bright salsa and classic Mexican flavors combine in this vegan 7 layer bean dip. It’s rich, vibrant, and so satisfying that no one will miss the dairy.
Chips and dip are essential party food. Whether you serve homemade guacamole, spinach artichoke dip, spicy salsa or hummus, an abundant bowl of chips and some fresh veggies always makes a gathering better. With the Super Bowl coming up, snack planning is top priority—what dips to make, which appetizers to set out and which drinks to have on hand. For me, the snacks are often the best part.
I’ve made this vegan 7 layer bean dip many times and it’s always a hit. It’s easy to assemble and can be made a day ahead. While traditional 7 layer dips often include sour cream and cheese, this version skips dairy entirely. The creamy taco layer is made with dairy-free plain yogurt, keeping the texture familiar and satisfying. Even kids who usually prefer cheese love this dip.
If you’re still deciding on an appetizer for the game day spread, this vegan 7 layer bean dip is an excellent choice. It’s crowd-pleasing, easy to serve with corn tortilla chips, and holds up well in the refrigerator for a day or two.
- 1 cup dairy-free plain yogurt* (or dairy-free sour cream)
- 1 tablespoon gluten-free taco seasoning
- 15-ounce can vegetarian refried beans
- 1 cup mild or medium salsa, depending on spice preference
- 2 ripe avocados or 1 cup prepared guacamole
- 1 teaspoon lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/2 cup sliced cherry tomatoes
- 2.4-ounce can or 1/3 cup sliced olives
- 1/4 cup sliced green onions
- In a small bowl, mix the dairy-free plain yogurt with the taco seasoning until well combined. Chill until ready to use.
- Spread the refried beans in an even layer on the bottom of an 8×8-inch square glass dish. Spoon the salsa over the beans in a smooth layer.
- If using fresh avocados, mash them in a small bowl and stir in lime juice, garlic powder and salt to make guacamole. If using prepared guacamole, skip this step.
- Spread the seasoned yogurt mixture evenly over the salsa layer. Add dollops of guacamole on top and gently spread to cover the yogurt layer.
- Top the dip with sliced black olives, cherry tomato halves and sliced green onions. Cover and refrigerate if not serving immediately.
- Serve chilled with corn tortilla chips. Best enjoyed within 1–2 days.