Vegan Tex Mex Dip is a classic seven-layer party dip made with refried beans, guacamole, sour cream, scallions, vegan cheddar, salsa, and black olives. Serve with corn chips at your next game day gathering or party.
Seven-Layer Tex Mex Dip
I like this recipe because it feeds a crowd with very little effort. No cooking required. Just layer everything in a dish and refrigerate until ready to serve. For convenience, store-bought guacamole and salsa work perfectly here.
Ingredients for Vegan Tex Mex Dip
Here’s what you’ll need. Exact amounts are in the recipe card below.
- Vegan Refried Beans – Check the label before you buy. Traditional refried beans are often made with lard, so look for a brand that’s specifically labeled vegan. Most grocery stores carry at least one option right next to the regular ones.
- Guacamole – Store-bought works fine here. For a homemade option, Cilantro Lime Guacamole is a great choice and pairs well with the other flavors in this dip.
- Vegan Sour Cream – The sour cream and guacamole will blend a little at the edges when you spread them. That’s fine and doesn’t affect anything.
- Scallions – Thinly sliced, spread evenly, and look better in the finished dip.
- Vegan Cheddar Cheese – Cheddar melts into the dip and holds the layer together well. Pepper jack is a good substitute if you want a little heat built into the dip itself. Mozzarella works, but its milder flavor tends to get lost among the other layers.
- Salsa – This is where you control the heat. Use mild, medium, or hot depending on your crowd.
- Black Olives – Chop them into small pieces so they scoop easily with a chip.
How to Make Vegan Tex Mex Dip
STEP ONE: Layer the Beans. Spread the refried beans in an even layer in a 9×13-inch baking dish.
STEP TWO: Add the Guacamole. Spread the guacamole evenly over the beans.
STEP THREE: Add the Sour Cream. Spread the sour cream over the guacamole. The two layers can blend together a little at the edges. No big deal, it’s fine.
STEP FOUR: Add the Scallions and Cheese. Sprinkle the scallions and shredded cheese evenly over the sour cream layer.
STEP FIVE: Add the Salsa. Spread the salsa over the cheese layer.
STEP SIX: Top with Olives. Sprinkle the chopped black olives over the top.
STEP SEVEN: Refrigerate. Cover and refrigerate until ready to serve.
Frequently Asked Questions
Yes. Assemble it up to 24 hours in advance, cover tightly, and refrigerate. The layers settle nicely, and the flavors come together well overnight.
Yes. Diced tomatoes, jalapeños, corn, or shredded lettuce are all popular additions. Add anything delicate, like lettuce or fresh tomatoes, right before serving so they don’t wilt.
Sturdy corn tortilla chips hold up best for scooping through all seven layers. Thinner chips tend to break before you get to the bottom.
Yes. Halve the ingredients and use an 8×8-inch dish.
Storage
This dip is best served the same day. Leftovers can be stored, covered, in the refrigerator for up to 3 days. The layers will soften over time, but the flavor holds well.
More Party Dip Recipes
- 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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Vegan Tex Mex Dip Recipe
Ingredients
- 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
Instructions
- Spread the refried beans in an even layer in a 9×13-inch baking dish.
- Spread the guacamole over the beans.
- Spread the sour cream over the guacamole.
- Sprinkle with scallions and cheese.
- Spread salsa over the cheese.
- Sprinkle with black olives.
- Refrigerate until ready to serve.
Nutrition
This post was updated May 14, 2026.
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