Plant-Based Mexican 7-Layer Dip

Plant-Based Mexican 7-Layer Dip

Spring is here so healthy BBQ maybe happening, here is a great dip to start the party

This homemade Mexican 7-Layer Dip is perfect when you don’t want to cook anything too intense. It’s always a favorite at parties and usually the first dish to disappear.

Health Benefits –  soy free, low sugar, nut free

Prep: 20 Minutes | Servings: 8



1 (15-oz) can fat-free refried beans
1 (15-oz) can pinto beans, drained and rinsed

Vegan Cheese

1–2 cups Brand New Vegan Cheese Sauce


2 large avocados
2 cloves garlic, minced
3 green onions, chopped
1–2 Tbsp lime juice
Cilantro, to taste
Salt, to taste

Pico de Gallo

3 ripe tomatoes, diced
¼ white onion, minced
1 (4-oz) can roasted green chiles
Cilantro, to taste
1–2 Tbsp lime juice
Salt, to taste


Shredded lettuce
Black olives, sliced


  1. Prepare cheese sauce and set aside.
  2. Warm the beans in a small saucepan until bubbly.
  3. Prepare guacamole by mashing avocados, garlic, green onions, lime juice, and cilantro together.
  4. Prepare pico de gallo by mixing tomatoes, onion, green chiles, cilantro, and lime juice together.
  5. Spread bean mixture in a glass casserole dish.
  6. Layer on the cheese, followed by the guacamole, and then the pico de gallo.
  7. Top with shredded lettuce, black olives, and cilantro.
  8. Refrigerate or enjoy immediately.

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies

Gluten Free, Starters

Created on 23 Apr, 2023.