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Seven-Layer Dip (WFPB, Vegan, Oil-free, Nut-free)

Everyone knows about and loves 7-layer dip, right? It was a family staple for us growing up, and my husband’s family as well. I kind of forgot about it for the past few years, but since it’s at every family reunion, I remembered that I want to convert it to plant based. I finally did, and it’s SO yummy!

Mexican food is easy to plant-ify. I just skipped the cheese and used non-dairy sourcream, made with silken tofu. It gives that tangy and creamy texture, and I promise no one is going to even notice it’s not made from cow’s milk.


My husband and I may or may not have eaten this entire pan for dinner, just the two of us, right after I took these pictures (we were SO stuffed).  Between those crunchy chips and all those yummy flavors, it’s like, impossible to stop. So, I guess we can say this recipe makes 2-10 servings.

Seven-layer dip makes a great appetizer for the holidays. Take it to any potluck, serve it with any family dinner, and you’ll make people happy. Here are some other Mexican recipes you can serve with it for a dynamite Mexican fiesta.

Lentil Walnut Tacos

Black Bean Salsa/Taco Filling

Easy Mexican Bean and Rice Soup

Sweet Potato Black Bean Burritos

Jalepeno Lime Tortilla Soup

Chipotle Bowls

3 from 1 vote
Seven-Layer Dip (WFPB, Vegan, Oil-free, Nut-free)
Prep Time
25 mins

This delicious layered dip is the ultimate crowd-pleaser for gatherings!

Course: Appetizer
Keyword: 7-layer dip, seven layer dip, vegan, wfpb
Author: Faithful Plateful
  • 1 16-oz can fat free refried beans
  • 1 10-oz can diced tomatoes with green chilies (like Rotel brand)
  • 1 TBSP taco seasoning*
  • 2-3 ripe avocados
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 lime, juiced (about 1 TBSP or a little less)
Sour Cream
  • 1 12-oz package firm silken tofu
  • 1 TBSP apple cider vinegar
  • 2 TBSP lemon juice
  • 1/2 tsp salt
  • 1 cup cashews (can be omitted for nut-free, but sour cream will be thinner)
Remaining layers
  • 2 roma tomatoes, diced
  • 1 small handful cilantro, chopped
  • 2 green onions, sliced
  • 1 small can sliced black olives
  1. In a bowl, mix the refried beans, tomatoes, and taco seasoning. Spread it into the bottom of a pan. Use a 9x13 inch pan for a thinner dip, or a pie pan or 9-inch square pan for thicker.

  2. Mash the avocado and mix with lime juice, salt, pepper, and garlic powder. Spread this over the beans in an even layer.

  3. In a blender, combine the sour cream ingredients. A high speed blender gets it smooth. Taste and add more salt as desired. Spread about half of the sour cream into a thin layer over the guacamole. You will have about 1 cup leftover.

  4. Sprinkle the tomatoes, cilantro, green onions and olives on top. Serve with chips.

  5. To make oil-free chips, cut corn tortillas into triangles. Spread on a baking sheet and bake at 400 for 10-15 minutes, until just golden brown.

    Or air-fry in an air frier at 370 for about 5-8 minutes, shaking and checking frequently.

Recipe Notes

If you don't have taco seasoning, make your own!

2 TBSP chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp oregano

1 tsp paprika

3 tsp cumin

1 tsp salt

1 tsp pepper


Use only 1 TBSP of this mixture for the recipe, keep the rest for later.


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  1. I really wanted to love this recipe but the lack of a “cheeze” component made it miss the mark. Also, I prefer a cashew-based sour cream but do understand not everyone can eat nuts. The silken tofu sour cream just seemed too thin and did not have much depth of flavor. At the end of the day I will eat this but will not serve it to guests.

    1. Totally valid, Kathy! So sorry it wasn’t what you hoped. I agree that cashew sour cream is thicker. I’ll add that to the post–a suggestion to use cashew sour cream if you can. Wish I had an idea for a cheese component!

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