This vegan 7-layer dip is a flavorful, colorful, and wholesome twist on a classic party dish. Perfect for gatherings, game days, or family get-togethers, it layers creamy, zesty, and fresh ingredients into one irresistible dip. Made with plant-based sour cream, vegan cheddar cheese, and low sodium refried beans, it’s a healthier option that doesn’t skimp on taste.
Pair this dip with Homemade Tortilla Chips or serve alongside radish slices for a crunchy, low-carb alternative. For added brightness, squeeze fresh lime juice over the top just before serving. The recipe is easily scalable, making it a go-to for both small dinners and large celebrations.
This recipe uses a few ultraprocessed ingredients that you may choose to leave out. The vegan sour cream and vegan cheese can be replaced. Use a non-dairy vegan Greek Yogurt that does not have a lot of extra ingredients instead of the sour cream. For the non-dairy cheese, substitute a teaspoon of Nutritional Yeast on top.
Serve with Homemade Salsa Fresca, No Sodium Taco Seasoning, and Homemade Tortilla Chips.
You’ll love this as a kidney-healthy, kidney-friendly game day snack.
Dr. Blake’s Top Tip: For a striking presentation, use a clear glass bowl to showcase the colorful layers. Prepare the layers ahead of time and add the green onion, cilantro, and lime garnish just before serving to keep the dip fresh and vibrant!
- Yield: 8 Servings
Ingredients
1 15-ounce can low sodium, vegan refried black beans
1/4 cup low sodium salsa verde
2 tablespoons No Sodium Taco Seasoning
1 cup vegan sour cream
1 avocado, cut into chunks
1/2 cup shredded vegan cheddar cheese
1/4 cup sliced low sodium black olives
1/2 cup Salsa Fresca
2 green onions, sliced
4 sprigs cilantro, leaves picked
8 radishes, sliced, for serving
Homemade Tortilla Chips, for serving, optional
Lime wedges, for serving, optional
Instructions
1 Using a small bowl, combine the refried beans and salsa verde, set aside.
2 In a separate small bowl, combine the No Sodium Taco Seasoning and sour cream.
3 Using a glass serving bowl and a spatula, layer the beans, sour cream, avocado, cheese, olives and Salsa Fresca.
4 Sprinkle with green onions and top with cilantro.
5 Serve with radish slices and Homemade Tortilla Chips, garnish with lime wedges, if desired.
Notes
- Low Protein
- Low Sugar
- Low Sodium
To lower the potassium, leave off the avocado. To lower the sodium soak regular sodium black olives in water for 30 minutes and drain.
