Mexican Seven Layer Dip

Difficulty: Easy

Makes 1 litre of dip

I hadn’t even heard of this dip until the other day but as soon as I did I set out to veganise it. It’s such an wicked contribution to any party or gathering because you can prepare it in advance, it only takes a jiffy to put together plus it looks impressive and tastes even better. You may want to double the recipe if you’re going to a larger gathering, it’s going to run out mighty quick!


  • 1/2 can refried beans
  • 2 tablespoons taco seasoning
  • 1 ripe avocado
  • 1 clove garlic, crushed
  • 1 teaspoon lemon juice
  • 1 cup Tofutti Better Than Cream Cheese
  • 1 cup Tofutti Sour Supreme
  • 1 cup salsa
  • 1/2 cup shredded lettuce
  • 1/2 cup grated vegan cheese
  • 1/4 cup black sliced olives


  1. Layer One: In a small bowl, combine the refried beans and taco seasoning until well blended. Place into the bottom of a 1 litre dish and smooth out evenly.
  2. Layer Two: Blend together the avocado, garlic, lemon juice and 1/4 cup of Tofutti Better Than Cream Cheese until smooth. Evenly spread onto layer one.
  3. Layer Three: Combine the remaining Tofutti Better Than Cream Cheese and the Tofutti Sour Supreme until smooth. Lay on top of the guacamole layer.
  4. Layer Four: Simply pour in the salsa.
  5. Layers Five, Six and Seven: Add the lettuce, Cheezly and finish off with the olives.
  6. Serve with corn chips.


  • Renard Moreau

    [ Smiles ] This is quite lovely!