Scrumptious 7-Layer Dip

Like millions of Americans, I was excited for today – not because of the game, but because of the food! I couldn’t care less about the outcome of the Super Bowl, but I was super excited to share some delicious vegan food with friends and try out some new recipes. My absolute FAVORITE thing that I ate today was my scrumptious 7-layer dip!

Scrumptious 7-Layer Dip

I used to love going to a party when I was younger and finding a 7-layer dip….so good, but so unhealthy. I never made one myself, but the ones I remember always had tons of sour cream, an obscene amount of shredded cheese, and lots of salsa from a jar. My version is sans-cheese, but definitely not lacking in flavor!

Scrumptious 7-layer dip

I decided to stay away from the processed cheese and opt for a sprinkle of nutritional yeast on the refried beans (make sure they don’t have lard). I used Tofutti sour cream, homemade guacamole, black olives, shredded lettuce, tomatoes, and jalapeños to create a fresher version of those childhood dips. Be creative – so many other things you could add!

Scrumptious 7-Layer Dip
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 8-10 servings
A fresher version of a childhood favorite
  • 1 can vegetarian refried beans (I used Old El Paso brand)
  • ⅓ cup of nutritional yeast
  • ½ tub of vegan sour cream (I used Tofutti)
  • 1.5-2 avocados
  • Juice of ½ a lime
  • Pinch of salt
  • 6.5 oz sliced black olives (I used Pearls brand)
  • ½ cup of shredded lettuce
  • 3 roma tomatoes, diced
  • ½-1 jalapeño, seeded and diced
  • Hot sauce, if desired
  1. Spread refried beans on the bottom of a glass serving dish, using the back of a spoon to even them out
  2. Sprinkle a layer of nutritional yeast over the beans - this will take the place of the cheese without giving it an overpowering taste
  3. Spoon about ½ of a vegan sour cream container on top of the beans and spread evenly
  4. Combine avocados, lime juice and salt in a bowl and mash until mostly smooth - some small chunks are ok. Spread avocado mixture evenly on top of the sour cream layer.
  5. Drain olives, and add on top of the sour cream layer
  6. Sprinkle a layer of shredded lettuce on top of the black olives
  7. Add a layer of diced tomatoes on top of the lettuce, spreading out evenly
  8. Sprinkle diced jalapeño on top of the dip - I used half, but if you want more heat, add the whole pepper
  9. If you want even more heat, consider adding hot sauce in between layers or at the end as a garnish.
  10. Serve immediately or refrigerate until served. Enjoy with your favorite chips!

I will DEFINITELY be making this for any future get togethers! It was a hit with all of the non-vegans in the room! Happy football watching!

*I entered this recipe in the Virtual Vegan Linky Potluck!*

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

%d bloggers like this: