Seven-Layer Dip


  • 1 can vegetarian refried beans
  • 1 large ripe avocado, peeled and mashed
  • 1 T lime juice
  • ½ tsp garlic salt
  • ¼ c tofu sour cream (see recipe in this section)
  • ¼ c vegan mayonnaise (found in some local grocery stores)
  • 1 package taco seasoning mix
  • 2 large ripe tomatoes, finely chopped
  • 1 cup dark green leafy lettuce, chopped
  • 1  4-oz can chopped green chilies
  • 1  4-oz can sliced black olives


  1. Spread beans evenly on the bottom of a 9 X 9-in baking pan.
  2. Mash avocado with garlic salt and lime juice and spread evenly over beans.
  3. Whisk together in a small bowl the sour cream substitute, vegan mayonnaise and the taco seasoning packet until smooth. Spread over avocado layer.
  4. Evenly sprinkle a thick layer of tomatoes, then the lettuce, green chilies, and top with black olives.

Note: You might want to warm this dip right before serving by placing in oven at 325 degrees F for approximately 20 minutes. Don’t actually bake it until it bubbles because this could ruin the avocado and lettuce.

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