Seven Layer Dip
Updated: Jan 22, 2020
Vegan; gluten, soy and nut free
Recipe by: Jennifer Coatanroch
Who doesn't love 7 layer dip? It's rare to find a dairy free one at a party though. So unfortunately it's something I don't usually eat.
I was asked to bring an appetizer to a kids halloween party last year, and it was requested again this year! So I figured it was meant to be shared :)
This recipe is SO easy, it almost seems weird calling it a recipe. And you might even have all of the ingredients in your fridge/pantry. Piece of cake!
For the party I made a dairy version for the kids, but I've realized that I could have gotten away with just bringing the vegan version, since my son didn't even realize the difference from the vegan version at home. Lesson learned.
To un-vegan the recipe, just switch out the yogurt for sour cream, and the non-dairy cheese for diary cheese. Easy peasy.
And if it's not Halloween, just slice the olives and layer on top. Or not. Maybe spiders would be cool any time of year...
Serve with: pita chips, tortilla chips, crackers, endive greens...
Variation ideas: add feta cheese and replace black olives with kalamata olives; switch lettuce for fresh basil and add mozzarella cheese... so many options!
Seven Layer Dip
Vegan twist on the classic dip
Prep time: 15 minutes
1/2 can vegan refried beans ( I like to use organic, either Amy's or Whole Foods are good)
About 1/2 cup non-dairy yogurt (enough to spread on top of the beans)
About 1/2 cup guacamole (enough to spread on top of the yogurt)
About 1/2 cup salsa, or 1 cup cherry tomatoes, sliced *
1 cup shredded romaine
1/2-3/4 cup shredded non-dairy cheese
1/2 cup black olives, sliced
scallions, sliced (optional)
In a glass pie dish or square glass baking dish, spread one layer of the refried beans.
Top with an even layer of the yogurt, using a rubber spatula to help smooth it out.
Spread a layer of guacamole on top of the yogurt. Continue smoothing with the spatula.
Next, add a layer of salsa or tomatoes.
Then add the shredded lettuce, and the shredded "cheese".
Place the olives on top creating spiders if you like.
Sprinkle with scallions
* If using salsa, be cautious of too much tomato liquid. If you will be eating the dip right away, it should be fine. But if you are making the dip a few hours before it will be served, I recommend straining most of the tomato liquid in a fine mesh strainer before adding it to the dip.