Kyle’s Kitchen

Vegan 7-Layer Dip

10 servings


20 minutes

total time


1 16-ounce can vegetarian refried beans

3/4 cup Vegan Mexican Cheese Spread + hot water

1 cup Favorite Guacamole ((recipe below))

1 cup Favorite Salsa or Pico De Gallo ((recipe below))

1/2 bell pepper ((diced))

1/4 cup black olives ((optional // diced))

1 handful fresh cilantro ((optional // chopped))

2 ripe avocados

1 medium lime ((juiced))

1 pinch sea salt

3/4 cup cherry tomatoes ((diced))

1/4 cup red onion ((diced))

1/4 cup fresh cilantro ((chopped))

1 Tbsp lime juice

1 pinch each salt and pepper


To prepare the cheese layer, scoop out 3/4 cup of spreadable Mexican Cheese and whisk in very hot water until it resembles queso - about 1/2 cup (amounts as original recipe is written // adjust if altering batch size). Alternatively, use my Cashew-less Vegan Queso.

Next, prepare the guacamole by mashing all ingredients together in a bowl and adjusting seasonings to preference. Do the same with the pico de gallo (or just use your favorite salsa).

To assemble the dip: Spread out vegetarian refried beans, then top with cheese layer, then guacamole, then pico or salsa, then bell pepper, then black olives, then cilantro.

Serve immediately or cover and refrigerate. Can be made up to 1 day in advance.

10 servings


20 minutes

total time
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