Easy Seven-Layer Tex-Mex Dip

This simple Seven Layer Dip and celebrations of all kinds are made for each other.

My very favorite way to serve this is in pretty little glasses, but if short of time, just spread ingredients one layer at a time in a large (preferably glass) serving bowl or casserole dish. Either way, this always seems to be a hit.

Serve with loads of baked tortilla chips or oil-free whole grain crackers for easy dipping.


1 14-ounce can of spicy fat-free refried beans
1 12-ounce jar spicy red or green salsa
1 1/2 cups nondairy unsweetened yogurt (like Kite Hill)
diced or mashed avocado (with salt and pepper), or your favorite guacamole
sliced olives
diced red pepper
diced cucumbers


Layer ingredients in the order above into (your choice of) a 10-inch x 10-inch casserole dish (preferably glass), or if preferred, carefully into 8 – 12 individual serving glasses, depending on the glass size and the depth of each layer.

Start with refried beans, to create an even base. Top with salsa, then yogurt, then avocado or guacamole, and finally with sliced olives, red peppers and cucumbers.

Cover and chill until serving time, and serve with toasted tortilla chips or fat-free whole grain crackers (like Mary’s Gone Crackers).

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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