Vegan Mexican Layered Dip

Vegan Mexican Layered Dip


I need you to promise me that the next time you host or attend a party, you will make this dip! It’s creamy, tasty and so Mexican-y… I guarantee that you will love it!

  • Recipe by Veggieful
  • Serves 10
  • Prep Time 20 minutes
  • Cooking Time None
  • Bean Layer:
  • 1 cup canned refried beans*
  • 1 garlic clove, crushed
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • salt and pepper
  • Guacamole Layer:
  • 1 large avocado
  • 2 teaspoons lime juice
  • salt and pepper
  • Sour Cream Layer:
  • 150g silken tofu
  • 1 teaspoon lemon or lime juice
  • 1/2 teaspoon sweetener**
  • 1/2 tablespoon Soy Milky Lite
  • 2 1/2 teaspoons apple cider vinegar
  • good pinch of salt
  • Salsa Layer:
  • 1 cup diced tomato
  • 1 tablespoon finely diced red onion
  • 1 teaspoon lime juice
  • 1 tablespoon finely chopped coriander leaves
  • salt and pepper
  • Garnish Layer:
  • green onions
  • sliced olives
  • coriander leaves
  • tortilla chips, to serve***

* As an alternative to refried beans, you could also blend up canned kidney or pinto beans and season accordingly.
** Use any desired sweeteners in your sour cream… or omit the sweetener completely. I used brown sugar.
*** You could purchase chips or corn chips to serve with your dip or prepare ‘tortilla chips’ like we do. To do this: Slice 3 wholemeal tortillas into triangles and place them on a baking tray. Spray with oil and sprinkle with smoked paprika, salt and pepper. Place under the grill until lightly browned and crispy. They are amazing and look so rustic and home made!

  1. Make the bean layer: Add all "bean layer" ingredients to a small bowl and mix until combined. Spoon the mixture into a dip bowl and press down into an even layer. Set aside.
  2. Make the guacamole layer: Add all "guacamole layer" ingredients to a small bowl and mash with a fork until combined. Taste and season with more salt and pepper if needed. Spoon the guacamole into the dip bowl and spread into an even layer over the bean layer. Set aside.
  3. Make the "sour cream" layer: Add all "sour cream layer" ingredients to a processor and blend until smooth and creamy. Taste and season with more salt if necessary. Add more apple cider vinegar or lemon/lime juice for more acidity if needed. Pour the sour cream evenly over the guacamole layer in the dip bowl. Set aside.
  4. Make the salsa layer: Add all "salsa layer" ingredients to a bowl and toss until combined. Season with more salt and pepper if needed. Spoon the salsa over the sour cream layer in the dip bowl. Set aside.
  5. Garnish: Top the dip with your favourite garnishes such as sliced green onions, olives and coriander leaves.
  6. Serve with tortilla chips! Enjoy!
Nutritional Analysis – Amount per Serve
Energy 326kJ
Protein 3.0g
Total Fat 4.7g
Saturated Fat 0.6g
Carbohydrate 5.5g
Sugar 1.1g
Sodium 84mg
Calcium 20mg