7 Layer Dip with Every Flavor and Texture You’re Craving

Everyone has their own version of this Mexican inspired dip. But this particular dairy-free 7 layer dip is my favorite combination right now. It has a mix of creamy and fresh layers that are delicious, but naturally allergy-friendly, so I can share it with all of my friends. Yes, it’s not only dairy-free, but nut-free, gluten-free, and soy-free, too!

Dairy-Free 7 Layer Dip that’s Made for Sharing

The great thing about 7 layer dip is that you can easily make it your own. I’ve included a few variations within the FAQs below, but don’t be afraid to mix it up based on your refrigerator inventory.

Can I Use Dairy-Free Cheese Alternative instead of the Cheesy Sauce?

That’s up to you! For dipping, consistency, and taste, we prefer the cheesy sauce to dairy-free cheese shreds. But you can use the shreds if you prefer. Another option is to buy a dairy-free queso, but we think homemade tastes much better!

Where’s the Sour Cream?

You can certainly add a dairy-free sour cream layer or substitute it for one of the layers. I like to use homemade cashew sour cream or tofu sour cream. But we also have a guide to the best store-bought dairy-free sour cream brands, if you prefer to buy it. Keep in mind, this option might contain some other top allergens.

What Other Layers Do You Recommend?

Some people like to add sliced jalapenos, corn kernels, or green onions. You can also substitute seasoned beef for the chicken, or use a vegan alternative, like pulled jackfruit.

What Can I Use Instead of Cornstarch?

The cheesy sauce recipe works well with potato starch, and probably with arrowroot starch, too. Or you might prefer my healthy dairy-free cheese sauce, which is starch-free. You can add diced chiles to it, too.

Which Milk Alternative Do You Recommend?

I use unsweetened plain coconut milk beverage in the cheesy sauce for this dairy-free 7 layer dip. But your favorite milk alternative for cooking should work fine. Some types might separate. If they do, just whisk well to emulsify it. And make sure the type you choose has a good flavor for savory sauces.

What Type of Oil Should I Use?

Your favorite cooking oil should work great, but I wouldn’t use coconut oil – it will cause the sauce to solidify too much once cool. I use a neutral-tasting oil like extra-light olive oil (not extra-virgin) or grapeseed oil.

Does 7 Layer Dip Freeze Well?

No, it uses fresh ingredients, which don’t tend to freeze well. I recommend making and enjoying it fresh. If you want a smaller batch, go ahead and halve all of the ingredients. If you are okay with nuts, this dairy-free cheese sauce freezes better, since it doesn’t have any starch added. It’s also delicious on this dairy-free 7 layer dip!

Where Did You Get Those Bowls?

They are parfait-style glasses that I bought locally. I don’t remember at which store, but they do have similar ones here on Amazon. I prefer the single-serves because everyone has their own to enjoy without worry about double dipping!

Special Diet Notes: 7 Layer Dip

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.

For vegan 7 layer dip, substitute the chicken with a seasoned vegan alternative, like pulled jackfruit, or dairy-free sour cream.

Alisa Fleming

Dairy-Free 7 Layer Dip

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I recommend making the cheesy sauce fresh, but it’s very quick to make. The other layers can be made ahead or bought at the store – I won’t judge! See the post above for other layer options.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 12 servings

Course: Appetiser

Cuisine: Mexican

Calories: 174

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Beans

• 1 16-ounce can refried beans
• 1 .25-ounce packet dairy-free taco seasoning (store-bought or homemade)

Mexican Cheesy Sauce

• ¾ to 1 cup unsweetened dairy-free milk alternative
• ½ cup sliced soft cooked carrots
• ¼ cup nutritional yeast
• 2 tablespoons cornstarch
• 2 tablespoons oil
• 1 teaspoon lemon juice
• 1 to 1¼ teaspoons salt to taste
• ½ teaspoon onion powder
• ¼ teaspoon smoked or regular paprika
• ½ 4-ounce can diced green chiles, drained

Other Layers

• 1 cup dairy-free guacamole (store-bought or recipe below)
• 1 cup cooked shredded rotisserie chicken or Easy Crockpot Shredded Chicken
• 1 cup salsa, pico de gallo, or chopped tomatoes
• 1 cup chopped iceberg lettuce
• 1 4-ounce can sliced black olives, drained
• Tortilla chips for serving (store-bought or recipe below)

Method

 

1. In a medium bowl, stir together the beans and taco seasoning.
2. Place the ¾ cup milk alternative, carrots, nutritional yeast, starch, oil, lemon juice, 1 teaspoon salt, onion powder, and paprika in your blender and puree until smooth.
3. Pour the liquid through a fine mesh sieve (to catch any carrot bits) into a medium pan over medium heat. Bring the sauce to a bubble, while whisking. Continue to cook and whisk for 2 minutes, or until thickened.
4. Stir the chiles into the cheesy sauce, and whisk in more milk alternative if it’s too thick. Taste and add more salt, if needed.
5. Evenly spread the beans in a flat-bottomed serving dish with high sides or divide it between a dozen single serve parfait-style dishes. Give the cheesy sauce a quick whisk, and then top the parfaits with the cheesy sauce, guacamole, chicken, salsa or tomatoes, lettuce, and black olives in whatever order you like.
6. Serve with tortilla chips.

Nutrition

Serving: 1 serving (without chips)Calories: 174kcalCarbohydrates: 13.5gProtein: 7.2gFat: 11gSaturated Fat: 2.1gSodium: 659mgFiber: 5.4gSugar: 1.4g

Notes

Easy Guacamole: Put the flesh from 2 medium avocados in a medium bowl. Thoroughly mash the avocado with 3 to 4 teaspoons lime juice (to taste) and ½ teaspoon salt. Optionally mash in 1 crushed garlic clove, 1 minced jalapeno or serrano pepper, 2 tablespoons fresh cilantro, and/or 1/3 cup minced white, yellow, or purple onion.

Fresh Baked Tortilla Chips: Preheat your oven to 350º F. Lightly brush both sides of 6 corn tortillas with oil and sprinkle with salt. Stack the tortillas and cut them into 8 wedges, to make 48 chips. Space the tortilla wedge pieces out on 2 baking sheets, so none are touching. Bake for 8 minutes, rotate the pans, and bake 7 to 12 minutes more, or until lightly golden and crisp.

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