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Recipes » Appetizers » Plant-Based Mexican 7-Layer Dip
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  • 1 (15-oz) can fat-free refried beans
  • 1 (15-oz) can pinto beans, drained and rinsed

Vegan Cheese


  • 2 large avocados
  • 2 cloves garlic, minced
  • 3 green onions, chopped
  • 1–2 Tbsp lime juice
  • Cilantro, to taste
  • Salt, to taste

Pico de Gallo

  • 3 ripe tomatoes, diced
  • ¼ white onion, minced
  • 1 (4-oz) can roasted green chiles
  • Cilantro, to taste
  • 1–2 Tbsp lime juice
  • Salt, to taste


  • Shredded lettuce
  • Black olives, sliced
  • Cilantro


  • 1. Prepare cheese sauce and set aside.
  • 2. Warm the beans in a small saucepan until bubbly.
  • 3. Prepare guacamole by mashing avocados, garlic, green onions, lime juice, and cilantro together.
  • 4. Prepare pico de gallo by mixing tomatoes, onion, green chiles, cilantro, and lime juice together.
  • 5. Spread bean mixture in a glass casserole dish.
  • 6. Layer on the cheese, followed by the guacamole, and then the pico de gallo.
  • 7. Top with shredded lettuce, black olives, and cilantro.
  • 8. Refrigerate or enjoy immediately.

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