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Home » Meals » Appetizers » Vegan Tex Mex Dip

Vegan Tex Mex Dip

August 16, 2021Leave a Comment

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Vegan Tex Mex Dip ~ A classic party dip made with seven layers of dairy-free Tex Mex flavors! Serve this easy and colorful appetizer with corn chips and watch it disappear! via @thiswifecooks

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!

Vegan Tex Mex Dip ~ A classic party dip made with seven layers of dairy-free Tex Mex flavors! Serve this easy and colorful appetizer with corn chips 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!

Vegan Tex Mex Dip ~ A classic party dip made with seven layers of dairy-free Tex Mex flavors! Serve this easy and colorful appetizer with corn chips and watch it disappear!

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.

Vegan Tex Mex Dip ~ A classic party dip made with seven layers of dairy-free Tex Mex flavors! Serve this easy and colorful appetizer with corn chips and watch it disappear!

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.

Vegan Tex Mex Dip ~ A classic party dip made with seven layers of dairy-free Tex Mex flavors! Serve this easy and colorful appetizer with corn chips and watch it disappear!

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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Vegan Tex Mex Dip ~ A classic party dip made with seven layers of dairy-free Tex Mex flavors! Serve this easy and colorful appetizer with corn chips and watch it disappear!
Vegan Tex Mex Dip ~ A classic party dip made with seven layers of dairy-free Tex Mex flavors! Serve this easy and colorful appetizer with corn chips and watch it disappear!

Vegan Tex Mex Dip

A classic party dip made with seven layers of dairy-free Tex Mex flavors! Serve this easy and colorful appetizer with corn chips and watch it disappear!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American, Mexican, Tex-Mex
Servings: 8
Calories: 332kcal
Author: Holly Gray
Prevent your screen from going dark

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

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

Calories: 332kcal | Carbohydrates: 29g | Protein: 4g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 908mg | Potassium: 452mg | Fiber: 6g | Sugar: 5g | Vitamin A: 373IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Appetizers, Appetizers, Game Day, Vegan Tagged With: gluten-free, make-ahead, vegan, vegetarian

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