Does 7 Layer Dip contain dairy?

Yes, most versions of this popular party dip include sour cream and cheese, which are both foods that contain dairy. To make a dairy-free version, use a vegan sour cream or plain vegan yogurt in place of the sour cream, and use a dairy-free queso dip, such as this one , in place of the shredded cheese layer

How should I store the leftovers?

We highly doubt that you'll have any leftovers! Every time we serve this dip at a party, it is one of the first foods to disappear! But on the chance that you do have some leftovers, you can wrap the platter with plastic wrap and store in in the fridge for another day or two.

Can I make this dip ahead?

Yes, you can make this dip several hours prior to serving it, making it a great recipe to prep ahead of a party or potluck. For the freshest looks, we suggest that you build the base layers (the beans, guacamole, sour cream, and queso) up to 6 hours in advance and store on the platter in the refrigerator. Prior to setting out the dip, add the top veggie layers and garnishes.

What are some good dippers to serve with this dip?

Corn tortilla chips and veggies make great dippers for this Tex-Mex flavored bean dip. Some favorite veggie dippers include carrot sticks, cucumber slices, bell pepper strips, and celery sticks.

This dip has some subtle spice to it, which we think makes it so great! But if you'd like an even milder 7 Layer Dip, Good Foods makes both guacamole and plant-based queso style dip that are not spicy. Find where Good Foods dips are sold near you .

7 Layer Dip (Easy and Dairy Free)

Servings: 12 servings 1x

Ingredients

1 (15-ounce) can refried beans
1 teaspoon taco seasoning of choice (or make your own)
1 (14-ounce) container Good Foods Chunky or Spicy Guacamole
½ cup salsa of choice
1 ½ cups dairy-free sour cream or dairy-free plain yogurt (or omit if desired)*
½ cup cherry or grape tomatoes, quartered
3 green onions, thinly sliced
1 small yellow bell pepper, diced
⅓ – ½ cup Good Foods Spicy Queso Blanco Dip
For garnish: thinly sliced jalapeño peppers, sliced black olives, chopped fresh cilantro, and/or lime wedges
For serving: Tortilla chips and/or mini bell peppers or other vegetables of choice

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Instructions

1. Spread the refried beans in a thin layer on a large plate or platter. Sprinkle evenly with taco seasoning.

2. Spread the guacamole over the refined beans layer.

3. Then, spoon the salsa over the guacamole spreading it into a thin layer.

4. Next, dollop the sour cream over the salsa in 8-10 small mounds and use the back of the spoon or a knife to spread the sour cream over the salsa layer.

5. Top the sour cream layer with chopped tomatoes, green onions, and bell pepper along with any additional toppings you’d like.

6. Drizzle the Queso Blanco dip over the vegetable layer. Garnish with lime wedges, sliced jalapeños, black olives, and fresh cilantro, if desired. Serve with tortilla chips and/or vegetables for dipping.

Notes

* if you don’t need dip that is dairy-free, you can also use regular sour cream or plain Greek yogurt in place of the sour cream

Nutrition Information

Serving Size: 1/12th of recipe
Calories: 110
Fat: 5 g
(Sat Fat: 1 g)
Sodium: 395 mg
Carbohydrate: 12 g
(Fiber: 5 g
Sugar: 2 g)
Protein: 4 g
Cholesterol: 0 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Vegan Vegetarian

Recipe By: The Real Food Dietitians