Plant-Based 7-Layer Dip
This 7-layer dip recipe is perfect for game day get togethers and just about any party! It’s 100% plant-baseD, Dairy-Free, and Gluten-Free.
Truth? This recipe was super easy to prepare for you because 7-layer dip is one of those tried and true party dishes that can easily be made plant-based just by the sheer variety of layers you could use in it! This one contains no meat or no dairy (but: if you DID want to add in a cheese layer, consider making up a batch of Smoky Sweet Potato Cashew Queso). Plus, it’s loaded with beans, nuts (in the form of Cashew Sour Cream), healthy fat from avocado, and colorful veggies. It’s sure to be a party pleaser!
Plantified 7-Layer Dip
Serves 8-10
Ingredients
Layer 1: Refried Beans
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 teaspoons sea salt
2 teaspoons taco seasoning
2 15-oz cans pinto beans, rinsed and drained (or about 3 1/2 cups)
1/2 cup water
Layer 2: Guacamole
2-3 avocados
Juice of 1 lime
Sea salt to taste
*optional: add a minced garlic clove and half a minced jalapeño for even more flavor.
Layer 3: Salsa
A medium sized jar of your favorite salsa
Layer 4: Cashew Sour Cream
1 batch of my recipe for Cashew Sour Cream
Layer 5: Greens
1 cup of thinly shredded lettuce
Layer 6: Pico de Gallo
1 1/2 cups grape tomatoes, diced
1/3 cup diced white onion
1 tablespoon chopped cilantro
Juice of 1/2 lime
1/2 teaspoon sea salt
Layer 7: Toppings
1 small jalapeño, sliced
1/4 cup chopped cilantro
1/4 cup sliced green onions
Directions
First make the refried beans
Add the minced garlic and olive oil to a medium sized pot, and allow the garlic to sweat on low heat to develop a nice flavor (about 7 minutes). Add the taco seasoning and salt and stir into the garlic; allow to cook 15-30 seconds. Next add the pinto beans and the water, stir, cover, and allow it all to cook slowly on low heat for 3-5 minutes. Check it regularly- you don't want the beans to dry out. Next, mash the beans to your desired consistency. If they're too dry, add a little more water. Keep in mind they'll dry/thicken as they cool. Taste and add more salt and taco seasoning if you wish.
Next make the guacamole
Mash the avocados well with the lime juice; add sea salt to taste. If using the garlic and/or jalapeño, mix those in too.
Prep your cashew sour cream
Make the Pico de Gallo
Chop the cherry tomatoes, slice the onion into small dice, chop the cilantro and juice the lime. In a small bowl, mix it all together and add sea salt to taste.
Put it all together
Use a large pie plate, an 8”x8” square dish or a 9”x11” dish (it doesn’t have to be precise, these are just suggestions). If you’ve got a clear glass dish, that can be really nice because then you can see the different layers from the side.
Line the bottom of your dish with the first layer, the refried beans. Top with a layer guacamole. Next, spread out the salsa. After the salsa, add the next layer, the cashew sour cream. Next, sprinkle on the lettuce and top with the Pico de Gallo. For your final topping, sprinkle with the sliced jalapeños, cilantro, and green onions. If you won’t be serving right away, keep in the fridge.
Serve with your favorite tortilla chips.
Enjoy!
