Vegan Classic Cold 7-Layer Taco Dip

🌮 Vegan Classic Cold 7-Layer Taco Dip

Serves: 8–10
Prep: 20 minutes
Chill: 30–60 minutes
Total: ~1 hour

Ingredients

Layer 1 — Refried beans

• 2 cans (15 oz / 425 g each) vegan refried beans
• 1 tbsp lime juice
• ½ tsp cumin
• ½ tsp chili powder
• Salt to taste

Layer 2 — Creamy taco layer

• 1 cup vegan sour cream
• 2 tbsp vegan mayonnaise
• 1 tbsp lime juice
• 1 tsp taco seasoning
• ½ tsp garlic powder

Layer 3 — Guacamole

• 2 ripe avocados
• 1 tbsp lime juice
• 2 tbsp finely diced red onion
• 1 tbsp chopped cilantro
• Salt to taste

Layer 4 — Salsa

• 1 cup thick salsa, preferably well-drained

Layer 5 — Fresh vegetables

• 1 cup diced tomatoes
• ½ cup diced bell pepper
• ¼ cup finely diced red onion

Layer 6 — Vegan cheese

• 1 cup shredded vegan cheddar or Mexican-style cheese

Layer 7 — Toppings

• ½ cup sliced black olives
• 2–3 tbsp sliced green onions
• Fresh cilantro or jalapeños, optional

👩‍🍳 Instructions

1. Prepare the beans: Mix the refried beans with lime juice, cumin, chili powder, and salt. Spread evenly in the bottom of a shallow serving dish.
2. Make the creamy layer: Whisk together vegan sour cream, vegan mayonnaise, lime juice, taco seasoning, and garlic powder. Spread gently over the beans.
3. Add guacamole: Mash the avocados with lime juice, red onion, cilantro, and salt. Spread over the creamy layer.
4. Add salsa: Spoon the salsa over the guacamole. If your salsa is watery, drain off excess liquid first.
5. Add vegetables: Sprinkle evenly with tomatoes, bell pepper, and red onion.
6. Add vegan cheese: Cover with shredded vegan cheddar or Mexican-style cheese.
7. Finish: Scatter black olives and green onions over the top. Add cilantro and sliced jalapeños if desired.
8. Chill: Cover and refrigerate for 30–60 minutes before serving.