Vegan Tex Mex Dip

Vegan Tex Mex Dip ~

A classic party dip made with seven layers of dairy-free Tex Mex flavors!

Serve this easy and colorful appetizer dip with corn chips at your next gettogether and watch it disappear!

When it comes to appetizers to please a crowd, you can’t go wrong with the classic combination of chips and dip.

I like this recipe because it comes together in a snap, can be adapted to whatever ingredients you have on hand, and is always a hit.

Perfect as a Game Day snack or party appetizer!

Ingredients for Vegan Tex Mex Dip

You will need:

• 2 (15-ounce) cans vegan refried beans
• 2 cups guacamole
• 12 ounces vegan sour cream
• 1/4 cup scallions, thinly sliced
• 2 cups vegan cheddar cheese, shredded
• 1 1/2 cups salsa
• 1/4 cup black olives, chopped

For this recipe, I like the convenience of using store-bought guacamole and salsa.

How to Make Vegan Tex Mex Dip

STEP ONE: Into a 9×13″ baking dish, spread the refried beans in an even layer.

STEP TWO: Spread the guacamole over the beans.

STEP THREE: Spread the sour cream over the guacamole. The sour cream and guacamole can sometimes tend to blend together at this point. No big deal; its fine.

STEP FOUR: Sprinkle scallions and cheese over the guacamole layer.

STEP FIVE: Spread salsa over the cheese layer.

STEP SIX: Sprinkle with black olives.

STEP SEVEN: Cover and refrigerate the dip until ready to serve.

Storage

This seven-layer dip is best served the same day. However, any leftovers can be stored, covered in the refrigerator, for up to 3 days.

More Party Dip Recipes You’ll Love!

• Chili Dip
• Vegan Stuffed Mushroom Dip
• Tex Mex Spinach Dip
• Vegan Pub Style Beer Cheese Dip
• Baked Black-Eyed Pea Dip

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