The Best 7-Layer Dip

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The Best Seven-Layer Dip

Yield: 12 people

Recipe Notes

For a little kick, we really liked sprinkling the dip with couple of thinly sliced jalapeños and several shakes of hot sauce after the scallion layer.


  • 1 can (16 oz) vegetarian refried beans
  • 1 can (4.5 oz) chopped green chiles, undrained
  • 3 tablespoons fresh lime juice, divided
  • 2 teaspoons chili powder
  • 1/4 teaspoon ground cumin
  • Salt
  • 3 avocados, halved, pitted, flesh spooned out
  • 1/4 cup chopped fresh cilantro
  • 1 cup Planetarian Instant Sour Cream
  • 1/2 cup vegan mayonnaise
  • 1 jar (16 oz) salsa, strained to equal 1 cup, juices discard or reserved for another use
  • 1 heaping cup frozen corn, thawed
  • 3/4 cup sliced canned black olives
  • 1/2 cup thin sliced scallion greens from a couple of large bunches
  • 1 recipe I-Can't-Believe-They're-Not-Fried Tortillas or Chips, or a 14- to 16-ounce bag store-bought tortilla chips.


  • Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl.
  • In a separate bowl mash avocados with a fork; stir in remaining 2 tablespoons of lime juice, cilantro, and 1/2 teaspoon of salt to make guacamole.
  • Mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle on olives and corn. (Can be covered and refrigerated overnight.) When ready to serve, sprinkle with scallions and a little heat, if you like. (See note above)

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