Vegan 7-Layer Party Dip

Vegan 7-Layer Party Dip

So, football season is upon us, apparently, which really only means one thing to me – game day food – and we all know you can’t go wrong with the classics, right?

Here, the ever popular layer dip gets upgraded to vegan status with seven tasty layers of savory taco-spiced refried beans, an easy homemade guacamole, vegan sour cream, crisp lettuce, fresh tomatoes, black olives, and green onions.

Set it all out with a big bowl of tortilla chips and dig in… Now it’s a party!

More tasty crowd pleasing recipes:

Vegan Stuffed Mushroom Dip – Loaded with mushrooms, garlic, cream cheese and hot Italian sausage, then topped with buttery Panko breadcrumbs, this is a big family favorite around here!

Tomato & Black Olive Bruschetta – Simple, elegant, and so versatile! Perfect for everything from a casual picnic lunch for two or when entertaining guests at home.

Caramelized Onion Dip – This recipe will have you ditching the pre-made onion dip for good!

Ingredients fot Vegan 7-Layer Dip:

• refried pinto beans
• chili powder
• ground cumin
• sea salt
• ground black pepper
• paprika
• garlic powder
• onion powder
• dried oregano
• avocados
• cilantro
• lime juice
• vegan sour cream
• lettuce
• tomatoes
• black olives
• green onions – also known as scallions

How to make Vegan 7-Layer Party Dip:

Vegan 7 Layer Dip

The classic party dip, vegan style!

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Author: Holly

Ingredients

• 2 - 15- ounce cans vegan refried pinto beans
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons sea salt
• 2 teaspoons ground black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• 6 large avocados
• ¼ cup cilantro chopped
• 1 tablespoon lime juice
• 1 teaspoons sea salt
• 3 cups vegan sour cream
• 2 cups shredded lettuce
• 2 cups tomatoes diced
• 2 cups black olives sliced
• ½ cup green onions sliced

Instructions

• For the beans: To a medium size mixing bowl, add refried beans, chili powder, cumin, sea salt, ground black pepper, paprika, garlic powder, onion powder, and dried oregano.
• For the guacamole: To a medium mixing bowl, add avocados and mash with a fork to desired consistency. Stir in cilantro, lime juice, and sea salt.
• Into a 9” x 13” serving dish, layer refried beans, guacamole, sour cream, lettuce, tomatoes, black olives, and green onions.
• Cover and refrigerate 1 hour. Serve chilled or room temperature.

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!