Seven-Layer Dip (WFPB, Vegan, Oil-free, Nut-free)
This delicious layered dip is the ultimate crowd-pleaser for gatherings!
Ingredients
Beans
- 1 16-oz can fat free refried beans
- 1 10-oz can diced tomatoes with green chilies (like Rotel brand)
- 1 TBSP taco seasoning*
Guacamole
- 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
Instructions
- 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.
- Mash the avocado and mix with lime juice, salt, pepper, and garlic powder. Spread this over the beans in an even layer.
- 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.
- Sprinkle the tomatoes, cilantro, green onions and olives on top. Serve with chips.
- 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.
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.
