7-Layer Taco Dip
This easy 7-layer taco dip is a creamy, flavor-packed appetizer made with refried beans, dairy-free cheese sauce, guacamole, salsa, and fresh toppings. It’s completely plant-based, quick to assemble, and perfect for parties, potlucks, or casual snacking. Every layer adds bold, delicious flavor, making it a guaranteed crowd-pleaser every time!
Servings: 10 servings
Calories: 210kcal
Ingredients
Dairy-Free Potato Cheese Sauce
- 1 cup potatoes, peeled and diced
- 1/4 cup carrots, diced
- 1/4 cup onion, diced
- 1 cup broth from cooking the veggies
- 1/2 cup raw cashews (or cooked white beans)
- 1/4 cup nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 pinch paprika
- 1/2 pinch cayenne pepper
7-Layer Taco DIp
- 3 cups refried beans or make fresh (this equals 2-15 oz cans)
- 3 teaspoons taco seasoning
- 1.5 cups guacamole
- 1 cup dairy-free sour cream (see my tofu sour cream recipe)
- 1 cup chunky salsa
- 2 cups dairy-free cheese sauce (recipe below)
- 1 cup black beans, drained and rinsed
- 1 cup yellow corn (frozen not canned)
- 1/2 cup cilantro, finely chopped
- 1/2 lime
- 1/2 teaspoon salt
- 1/2 cup fire-roasted tomatoes (drained)
- 1/4 cup purple onion, diced
- 1/2 Jalapeño, finely chopped, optional
Instructions
- You will want to make the dairy-free cheese sauce first thing. It’s really easy to make and even freezes well. I usually already have some on hand in my freezer, which shortens the steps to making any of my recipes that require cheese, such as my hash brown casserole, dairy-free broccoli casserole, and vegan scalloped potatoes. If you're in a hurry, my 5-minute cashew queso can be substituted.Making this terrific cheese sauce is as simple as boiling a pot of potatoes, onions, and carrots. Then, drain them and add them to a blender with cashews (or white beans), spices, and blend until smooth.
- I have a Vitamix blender and don’t take the time to soak my cashews. It is powerful, and everything that goes into it comes out creamy. However, if your blender isn’t jet engine speed, soaking the cashews in warm water for at least 30 minutes before adding to this recipe will help this recipe come out more creamy. Once the cheese sauce is complete, set it aside.
- In a medium bowl, combine the refried beans and taco seasoning until well mixed. If the mixture is too thick, add a small amount of warm water and stir until it becomes smooth and creamy.
- Use a spoon or spatula to spread the beans as the first layer of your dish, followed by a layer of guacamole, and then dairy-free sour cream. I have included detailed instructions with photos of how to layer this above.
- In a small bowl, mix together the black beans, yellow corn, and cilantro, and spritz with the lime. Sprinkle a pinch of salt and combine well. My preference is frozen corn over canned.Spread the mixture as your next layer over the sour cream. This adds great texture and heartiness to this dip. It also makes it more filling.
- Next, pour the chunky salsa over the top. Again, store-bought is fine, or you can make your own fresh red chunky salsa if you have time.
- Now, it's time to top with the creamy homemade vegan cheese sauce (or cashew queso), and carefully spread it around to cover the dish.
- Top with the fire-roasted tomatoes (these are not spicy), diced onion, and Jalapeño if you are braving the extra spice. Serve immediately and enjoy with corn chips like my oil-free baked tortilla chips!Storage instructions above.
Video
Notes
Helpful Tip: Step-by-step photos are included above to guide you through the recipe and make it easier to follow. Storage instructions and FAQ are also available in the article about this recipe.
Ingredient Substitutions & Variations:
Try a quicker cheese sauce option – My homemade dairy-free cheese sauce is worth it, but if you’re in a hurry, my cashew queso comes together in about 5 minutes and makes a great substitute.
Use canned refried beans for convenience – I’ve included instructions for making your own refried beans, but if you’re short on time, canned refried beans work perfectly and still taste great.
Swap in store-bought taco seasoning – While homemade taco seasoning adds amazing flavor, a good store-bought blend is a quick and easy option to keep things simple.
Use store-bought or homemade guacamole – Grab a tub from the store for convenience or make my chunky guac recipe for extra fresh flavor.
Mix up the toppings – I love using purple onions, fire-roasted tomatoes, and jalapeños, but you can easily switch things up with red bell peppers, chopped green onions, or even crushed blue corn chips for added crunch.
Customize the spice level – Keep it mild or turn up the heat by adding extra jalapeños, spicy salsa, or a pinch of cayenne.
Make it your own with extra layers – Add shredded lettuce, dairy-free tofu sour cream, or extra beans to bulk it up and create your perfect version.
What Type of Dish Should I Use?
One of the fun parts about making 7-layer taco dip is that you can really use just about any dish you have on hand. Round, square, ceramic, glass—it all works! If you’re serving a crowd, a larger casserole-style dish is perfect. For smaller gatherings or even individual servings, you can use smaller bowls or containers to create mini layered dips that look just as beautiful.
That said, if you really want to show off those gorgeous layers, a straight-sided, clear bowl is what has become my favorite. Being able to see each colorful layer—from the beans to the guacamole to the toppings—makes the whole dish even more inviting. But don’t stress if you don’t have one—no matter what dish you use, it’s what’s inside that keeps everyone coming back for more!
Nutrition
Serving: 1cup | Calories: 210kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Sodium: 460mg | Fiber: 7g | Sugar: 3g