Description
Deep dish vegan 7-layer dip – a modern & oh-so fresh vegan 7-layer dip recipe made with 2 major twists! NO weird ingredients + TONS of flavor. plant-based, vegan, HEALTHY goodness.
Ingredients
Scale
- 1 15-ounce can refried beans (make sure they’re vegan!) or black bean hummus
- cashew queso (below)
- 1 16-ounce jar salsa of choice
- avocado mash (below)
- 1 4-ounce can sliced black olives, drained
- 8 ounces cherry tomatoes, quartered
- 2 medium jalapeno peppers, deseeded & diced
- 1 head romaine lettuce, shredded
- for topping: thinly sliced green onions, finely chopped cilantro
- for serving, as desired: tortilla chips, veggies, etc.
for the cashew queso:
- 2 cups roasted, unsalted whole cashews (see Recipe Notes)
- 1 4-ounce can diced green chiles (mild or hot as desired)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- optional: 1/4 teaspoon cayenne pepper
- 2 limes, juiced
- 1 cup water
for the avocado mash:
- 3 large hass avocados, pitted
- 2 limes, juiced
- 1 teaspoon kosher salt
- optional: 1/2 cup chopped cilantro
Instructions
- Prep the cashew queso: Add all listed ingredients to a high-speed blender. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed. Set aside.
- Prep the avocado mash: Add all listed ingredients to a medium bowl. Using a wooden spoon, potato masher, or plain ol’ fork, mash to combine. Mash as chunky or as smooth as you like. Set aside.
- Assemble the vegan 7-layer dip: Working layer by layer, assemble the dip in your Pyrex® Deep 8″ Square Glass Baking Dish. Be sure to spread the layers all the way across the length of the baking dish to ensure picture-perfect presentation!
- refried beans
- cashew queso
- avocado mash
- salsa
- olives, tomatoes, jalapeno peppers
- lettuce
- green onions, cilantro
- Refrigerate the dip: Cover the dip and place in the refrigerator to chill for at least 30 minutes, which will allow the layers to set up before serving.
- Serve with tortilla chips & veggies as desired. Enjoy!
Notes
- Cashew queso: You should not need to soak the cashews for this recipe – blending the cashew queso to a really smooth & creamy texture shouldn’t be an issue if you have a high-speed blender. If you’d like to give them a quick 10-minute soak for some extra assurance, submerge the cashews in hot, hot water while you prep & chop the rest of the ingredients for the 7-layer dip. Carefully drain the cashews, then blend the cashew queso according to Step 1 of Recipe Directions.
- Variations: In effort to keep this vegan 7-layer dip really easy to throw together, the layers listed here are flavorful, but simple. You can truly make this dip your own by swapping in any other layers or ingredients you like. A couple of options to get your creative juices flowing:
- guacamole: Swap the avocado mash listed here with your favorite guacamole. My go-to, of course is my perfect guacamole recipe – it’s the best! You’ll want a 1.5x batch for this recipe.
- cashew queso: If you want to swap in store-bought cashew queso, use 1 10.8-oz jar. I like making my own because it’s a) easy, b) flavorful, & c) cost-effective. If you’d like a spicier/smokier queso, make a batch of my smoky chipotle cashew queso recipe.
- cheese! A yummy addition if keeping this dip vegan/dairy-free isn’t a concern for you.
- Yield: As written, this recipe will generously serve 10-12 as a snack – perfect for parties! If you do not have a Pyrex Deep baking dish, you can also make this 7 layer dip in another 3-quart baking dish, such as a 9×13 Pyrex Baking Dish.
