This easy 7 layer vegan bean dip recipe will be the best party appetizer for the 4th of July, Super Bowl Party, or potlucks.  It’s healthy and super simple to make.  Made with fat free refried beans, salsa, guacamole, black olives, green onions, vegan cheese, and a dairy free cashew sour cream mixed with taco seasoning.  It’s a classic Mexican dish with a whole food plant based twist. #7layerbeandip #veganbeandip #wfpb #wholefoodplantbased #healthyveganrecipes #mexican #tacotuesday #superbowl #4thofJuly

So, I was hosting a party this past Saturday and I made the whole menu plant-based. Actually, it was whole food plant based! This was not for a whole bunch of vegans BTW. This party was for my husband’s co-workers and the majority were meat eaters. I knew I had to knock it out of the park when it came to figuring out what to make. One of the the things I wanted to make was a 7 layer vegan bean dip, but didn’t want to use unhealthy ingredients, like store-bought vegan sour cream. I think this recipe really hit the mark and it was almost all gone by the end of the night!

This 7 layer vegan bean dip recipe was really easy to make. I used a large 9 X 13 dish, but you can also use an 9 X 9 for thicker layers.

The 7 layers of this vegan bean dip going from bottom to top are –

Layer 1 – fat free refried beans

The refried beans I used were 1 can of vegetarian, fat free (15 ounces). They are really easy to find at most grocery stores – just read the label so you know you aren’t getting any added junk like MSG. Of course, you can also make your own by mashing up some cooked pinto beans and mixing in spices, but I’m all for saving time.

To make sure the refried beans aren’t to thick, mix with 2-3 tablespoons of almond or soy milk, so it has a thinner texture.

Layer 2 – cashew sour cream

Layer 2 is sour cream – but NOT store bought vegan sour cream. Now sure you can do that, but that’s not healthy and has lots of added oils. I used my own Garlic Cashew Cream Sauce (1 cup of it) and mixed in 2 tablespoons of low sodium taco seasoning.

The Garlic Cashew Cream Sauce recipe makes more than 1 cup, but you can save the rest and refrigerate it for other recipes! Use it as a sour cream for Taco Tuesday or as an Alfredo sauce over pasta & vegetables.

Layer 3 – guacamole

The third layer is guacamole and this could be store bought or homemade. Since I had a lot of cooking to do and had already used all my avocados to make a big batch of my famous Best Guacamole Recipe, I opted for a store bought pack for the 7 layer bean dip. I bought a 8 ounce dish of Wholly Guacamole and it was the perfect amount.

Layer 4 – salsa

Before you start doing anything, you will want to pour your salsa into a fine mesh sieve over a small bowl so that is drains off a lot of the liquid. This will make your 7 layer bean dip less messy and soupy. Instead of salsa, you could also just use a can of diced tomatoes, but drain those well also.

You can go as spicy or mild as you like with this. I do recommend buying the chunky version so you don’t lose too much from draining.

Layer 5 – vegan shredded cheese

Now, the only ingredient that wasn’t completely whole food plant based, was the vegan shredded cheese. But I didn’t put a ton – just a light sprinkling.

Layer 6 – black olives

I don’t know what it is about black olives, but I think they provide such an awesome flavor to 7 layer bean dip. I love them! But of course, if you don’t like them you could definitely just leave the off. You could even sub jalapeños for some kick instead!

Layer 7 – green onions

Layer 7 is the chopped green onions and I think these really add great flavor as well! Sprinkle them on as much or as little as you like.

7 layer vegan bean dip wfpb

7 Layer Vegan Bean Dip Party Favorite

And that’s it! So simple and a party favorite for sure! You can even make some No-Oil Chili Lime Tortilla Chips to go along with this healthier vegan 7 layer bean dip.

I had so many comments and people thanking me for having a healthy food party rather than the typical junk. Most everyone there (even thought not-plant based) were all trying to eat healthier and hate it when they blow their hard work all week on one party. So this was a nice surprise for them with delicious food and NO GUILT!

Here are the other recipes I made for this party:

Another great party favorite are these Vegan Southwestern Potachos!

If you watched the Game Changers movie and stayed until after the credits, you saw the delicious vegan potachos that Charity Morgan created for the Tennessee Titans plant based meals. This easy healthy potato nachos recipe are loaded with mexican southwestern toppings. The potatoes are baked in the oven and uses a simple vegan nacho cheese sauce. It’s got beans, tomatoes, cilantro, avocado, green onions, black olives so it is 100% WFPB or whole food plant based. #thegamechangers #potachos #vegannachos #healthyveganrecipes #wfpb #plantbased

If you try the recipe, please comment below!

7 Layer Vegan Bean Dip

This healthy version of 7 layer bean dip will be a party appetizer crowd favorite!
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: 7 layer dip, bean dip, vegan party appetizer
Servings: 16
Author: Kim Murphy


  • 1 15 ounce can fat free refried beans
  • 2-3 tablespoons unsweetened almond milk
  • 1 cup Garlic Cashew Cream Sauce (see notes below for recipe)
  • 2 tablespoons taco seasoning low sodium
  • 16 ounces chunky salsa
  • 1 cup guacamole prepared
  • 1 cup vegan shredded cheese
  • 1/2 cup sliced black olives
  • 1/4 cup sliced green onions


  • Pour salsa in a sieve or fine mesh colander to let drain so you dip isn't runny.
  • Mix refried beans and milk together until smooth and creamy. Add more milk if necessary.
  • Layer the refried beans in a 9 X 13 baking dish.
  • Mix the garlic cashew cream sauce with the taco seasoning and layer on top of the bean layer.
  • Spread the prepared guacamole over the sour cream sauce layer then top with the drained salsa.
  • Sprinkle evenly with vegan cheese, black olives, and green onions.


Garlic Cashew Cream Sauce:
In a high powered blender, blend 1 cup cashew (unsalted), 3/4 cup almond or soy milk (unsweetened), 2 teaspoons of garlic powder, and 1/4 teaspoon of salt (optional).  Blend until smooth and creamy.  This recipe makes more than 1 cup called for in this recipe, but I use it for so many things and the left over can be stored in an airtight container in the fridge for about 3-5 days.

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