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Vegan 7 Layer Dip Recipe (Dairy Free, Gluten Free, Vegan Party Food)

This plant based 7 layer dip recipe is THE perfect vegan party food recipe everyone will love! Rich, creamy, loaded with vegetables and actually healthy(ish).  This vegan 7 layer dip will impress even the pickiest eaters… no one will miss the meat in this gluten free and dairy free party appetizer recipe.

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Now THIS is one vegan party food we love to serve on repeat. No one loves a good old-fashioned nacho chip dip more than this Midwestern-er!  I love classic 7 layer dip, and have so many fond memories of it being served at every party/sleepover when I was growing up. This veganized version has all the fixings.  Totally decadent, secretly healthy, you won’t realized you’re eating all the veggies!

This Vegan 7 Layer Dip Recipe Is:

  • Creamy
  • Warm
  • Loaded with Flavor
  • Veggie-packed
  • Smoky & Velvety
  • Versatile
  • Vegan, gluten free, and high protein!
  • A great vegan party snack… or just great for a solo Friday night.

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Vegan Party Food Recipes for the WIN!

This vegan 7 layer dip recipe has all the staple ingredients of the classic dip: plant based sour cream, chili, salsa beans, cheese, and toppings!  But meatless and dairy-free versions replace the original. You won’t miss any flavor with a vegan version of nacho dip. I start by using a vegan sour cream, which I have a recipe for on my site here!

This dip is super versatile – you can add or substitute layers as needed.   And you can certainly dip more than just chips into these layers: this dip is great for cut veggies, pretzels, or even veggie sticks.

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What’s In This Vegan 7 Layer Dip Recipe?

Layer 1: cream cheese or sour cream. I actually use this shelf-stable tofu  as the base for my vegan sour cream recipe which I used for this dip.
Layer 2: chili beans, I’d recommend using a low sodium chili bean just to cut back on the salt so it doesn’t overpower the rest of the dip.
Layer 3: salsa of choice, this is our absolute favorite brand, I always keep a few jars of this salsa in the pantry for when the chip & salsa craving strikes.
Layer 4: corn, like the beans, I’d recommend a low sodium or no salt added corn like this one.
Layer 5: sautéed fajita veggies – peppers and onions, these roasted red peppers are super sweet and add an amazing flavor to this dish if you don’t have fresh peppers on hand.
Layer 6: cheese (Daiya and Nurishh both have excellent melty vegan versions)
Layer 7: toppings! I added fresh chopped garden tomatoes, these amazing low sodium olives, and jalapenos
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This is one of those vegan party appetizer recipes everyone at the party will enjoy: vegans and non-vegans alike! Who doesn’t love a luscious, creamy, dip-able appetizer?  Great for dipping nacho chips, veggies, pretzels, or scooping on top of loaded nachos.  Add to a burger or pizza, really go wild.

Make Ahead Vegan Party Snacks 

This vegan 7 layer dip recipe is a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking.  Make this dip ahead of time, cover and refrigerate, and bake right before guests arrive.  Check out all my make ahead meals on The Herbeevore for some inso to help you prep, keep, heat, and heat!

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How Do I Make This Vegan 7 Layer Nacho Dip Recipe?

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a skillet, heat the olive oil over low heat. Add the sliced onion and bell pepper, and gently saute for about 7 or 8 minutes until veggies completely begin to soften.  Remove from heat and set aside.
  3. In a 8×8 baking dish, begin layering the dip. Spread the vegan sour cream on the bottom of the dish. Add the chili beans next, then the salsa, corn, and the sauteed onions and peppers. Add the cheese, and then finish with toppings of choice! I used olives, jalapenos, and fresh tomato.
  4. Cover with foil, and bake covered for 20 minutes.  Remove the foil, and bake for another 10 minutes uncovered.
  5. Serve with chips of choice, and enjoy!

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Dietary Modifications

  • This recipe is vegan & vegetarian – I use my vegan sour cream recipe here as the base. But if you eat meat and dairy, feel free to add ’em in! You can add real cheese, sour cream, or chili with meat.  Go wild.
  • This recipe is gluten free – however, make sure to check the beans and salsa before adding.  Most should be GF, but make sure to double check the contents to make sure.

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Other Vegan Party Recipes You’ll Love!

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Get the Same Ingredients I Use For My Vegan 7 Layer Party Dip recipe!

As always, if you make this vegan 7 layer nacho dip (or any of my other vegan party food recipes!) be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

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Vegan 7 Layer Dip

The Herbeevore
This plant based 7 layer dip recipe is THE perfect vegan party food recipe everyone will love! Rich, creamy, loaded with vegetables and actually healthy(ish).  This vegan 7 layer dip will impress even the pickiest eaters... no one will miss the meat in this gluten free and dairy free party appetizer recipe.
5 from 3 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Appetizer
Cuisine American, Mexican
Servings 8 servings
Calories 229 kcal

Ingredients
  

The Dip

  • 1 tablespoon olive oil
  • 1 Small onion sliced
  • 1/2 bell pepper sliced
  • 8 ounces vegan sour cream recipe below in the Notes section!
  • 1 13 ounce can chili beans
  • 1 cup salsa
  • 1 cup corn
  • 8 ounces cheese of choice can use a non-dairy blend, taco blend, cheddar, jalapeno cheese, etc

Optional Toppings

  • Fresh tomatoes
  • Fresh chopped cilantro
  • Sliced jalapenos
  • Olives
  • Chopped onion

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.
  • In a skillet, heat the olive oil over low heat. Add the sliced onion and bell pepper, and gently saute for about 7 or 8 minutes until veggies completely begin to soften.  Remove from heat and set aside.
  • In a 8x8 baking dish, begin layering the dip. Spread the vegan sour cream on the bottom of the dish. Add the chili beans next, then the salsa, corn, and the sauteed onions and peppers. Add the cheese, and then finish with toppings of choice! I used olives, jalapenos, and fresh tomato.
  • Cover with foil, and bake covered for 20 minutes.  Remove the foil, and bake for another 10 minutes uncovered.
  • Serve with chips of choice, and enjoy!

Notes

Click here for my vegan sour cream recipe - it takes 5 minutes, is high protein, and SO unbelievably creamy!

Nutrition

Calories: 229kcalCarbohydrates: 18gProtein: 12gFat: 13gSaturated Fat: 6gCholesterol: 30mgSodium: 767mgPotassium: 472mgFiber: 4gSugar: 6gVitamin A: 730IUVitamin C: 13mgCalcium: 243mgIron: 2mg
Keyword gluten free dairy free dips, gluten free party food, Vegan 7 Layer Dip, vegan junk food recipes, Vegan Party Food, Vegan Party Snacks, vegetarian party food
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Appetizers, Dairy Free, Dip, Favorites, For Entertaining, Gluten Free, Mexican, Side Dishes, Snacks, Southwest, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

2 Comments

  1. Pingback:Three Bean Chili Recipe (Vegan, Slow Cooker/Pressure Cooker)

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