vegan 7 layer bean dip
RECIPE TYPE: appetizers
SERVES: 8-10
  • 1 cup dairy free plain yogurt* {Forager Project is my fave!}
  • 1 tablespoon gluten free taco seasoning
  • 15-ounce can vegetarian refried beans
  • 1 cup mild or medium salsa {depending on spice level preference}
  • 2 ripe avocados or 1 cup prepared guacamole
  • 1 teaspoon lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/2 cup sliced cherry tomatoes
  • 2.4-ounce can or 1/3 cup sliced olives
  • 1/4 cup sliced green onions
  1. In small mixing bowl, stir together dairy free plain yogurt with taco seasoning. Place in refrigerator until ready to use.
  2. Spread refried beans on bottom of 8x8-inch square glass dish, making an even layer. Top beans with layer of salsa.
  3. If using fresh avocados, smash avocados in small bowl to make guacamole. Stir in lime juice, garlic powder and salt {ingredients not needed if using prepared guacamole}. Set aside.
  4. Top salsa layer with an even layer of the prepared taco yogurt mixture. Place dollops of guacamole on top and gently spread over yogurt mixture.
  5. Sprinkle sliced black olives, sliced cherry tomatoes and sliced green onions on top of dip. If not serving right away, cover dip and place in refrigerator.
  6. Serve 7 layer bean dip chilled with corn tortilla chips. Best served within 1-2 days.
*Your favorite dairy free sour cream will also work in this recipe.
Recipe by Sarah Bakes Gluten Free at