What is the origin of 7 layer dip?

A seven-layer dip is an American appetizer based on ingredients typical of Tex-Mex cuisine . The first widely published recipe (1981, Family Circle magazine) called it Tex-Mex Dip without reference to any layers. The dish was popular in Texas for some time before the recipe first appeared in print.

What is the dip made from beans?

This creamy bean dip with cheese and refried beans is served warm and it's so good — it's easy to make and always a hit! I make it for my big game watch party each year and it's always gone before halftime. Serve with tortilla chips.

What is 7 layer dip made of?

This 7 Layer Dip is made with beans, sour cream, guacamole, cheese, tomatoes, olives, and scallions . Nothing fancy and no cooking required, but together the whole combination tastes amazing when scooped up with a sturdy tortilla chip.

Does Sam's sell 7 layer dip?

ROJO 7 LAYER DIP 36 OZ - Sam's Club.

How do you thicken homemade bean dip?

The secret ingredient here is heat: without heat, the starch clumps and little thickening takes place Continue heating the beans on low while you mash them until you get the desired thickness . Add starch. If you want to keep your beans intact, use a commercial starch instead of mashing the beans.

Is bean dip just refried beans?

However, traditional refried bean recipes usually have fewer ingredients than classic bean dips . Bean dip can be made in several ways and may incorporate very few ingredients or include a wide range of additions like sour cream, green chilis, and hot sauce.

How is bean dip different from refried beans?

What primarily sets bean dip apart from traditional refried beans has everything to do with what's in it . Bean dip isn't a one-size-fits-all recipe, and this satisfying snack can be made with whole beans, fresh corn, and herbs, or you can make a smooth and robust dip that includes cheese, bacon, and sour cream.

Where did crab dip originate?

Crab dip Crab dip served with flatbread Alternative names Maryland crab dip Place of origin United States Region or state Maryland Serving temperature Hot 4 more rows

Where did chip dip originate?

Some food experts believe the chip and dip duo began its rise to popularity in the 1950s when Lipton began advertising a recipe that encouraged people to combine its dehydrated onion soup mix with cream cheese or sour cream and serve it with potato chips .

What is the history of dips?

Dips for chips first become popular in the 1950s serving as finger food. Choices of chips to go with tips can be tortilla chips, potato chips, or pretzels. It takes 10,000 pounds of potatoes to make 3,500 pounds of potato chips. Dips are salsa, guacamole, cheese, hummus, olive dip – anything can be made into a dip.

What is the history of chip dip?

The popularity of chips and dip significantly increased in the United States during the 1950s, beginning circa 1954 , due to changes in styles of entertaining in the suburbs and also due to a Lipton advertising campaign based upon using Lipton's instant dehydrated onion soup mix to prepare dip.

7 Layer Vegan Bean Dip Recipe - Simply Plant Based Kitchen (2024)

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7 Layer Vegan Bean Dip Recipe - Simply Plant Based Kitchen (1)

So, I was hosting a party this past Saturday and I made the whole menu plant-based. Actually, it was whole food plant based! This was not for a whole bunch of vegans BTW. This party was for my husband’s co-workers and the majority were meat eaters. I knew I had to knock it out of the park when it came to figuring out what to make. One of the the things I wanted to make was a 7 layer vegan bean dip, but didn’t want to use unhealthy ingredients, like store-bought vegan sour cream. I think this recipe really hit the mark and it was almost all gone by the end of the night!

This 7 layer vegan bean dip recipe was really easy to make. I used a large 9 X 13 dish, but you can also use an 9 X 9 for thicker layers.

The 7 layers of this vegan bean dip going from bottom to top are –

refried beans (fat free/vegetarian)
cashew sour cream
guacamole
salsa
vegan shredded cheese
black olives
green onions

7 Layer Vegan Bean Dip Recipe - Simply Plant Based Kitchen (2)

Layer 1 – fat free refried beans

The refried beans I used were 1 can of vegetarian, fat free (15 ounces). They are really easy to find at most grocery stores – just read the label so you know you aren’t getting any added junk like MSG. Of course, you can also make your own by mashing up some cooked pinto beans and mixing in spices, but I’m all for saving time.

To make sure the refried beans aren’t to thick, mix with 2-3 tablespoons of almond or soy milk, so it has a thinner texture.

Layer 2 – cashew sour cream

Layer 2 is sour cream – but NOT store bought vegan sour cream. Now sure you can do that, but that’s not healthy and has lots of added oils. I used my own Garlic Cashew Cream Sauce (1 cup of it) and mixed in 2 tablespoons of low sodium taco seasoning.

The Garlic Cashew Cream Sauce recipe makes more than 1 cup, but you can save the rest and refrigerate it for other recipes! Use it as a sour cream for Taco Tuesday or as an Alfredo sauce over pasta & vegetables.

Layer 3 – guacamole

The third layer is guacamole and this could be store bought or homemade. Since I had a lot of cooking to do and had already used all my avocados to make a big batch of my famous Best Guacamole Recipe, I opted for a store bought pack for the 7 layer bean dip. I bought a 8 ounce dish of Wholly Guacamole and it was the perfect amount.

Layer 4 – salsa

Before you start doing anything, you will want to pour your salsa into a fine mesh sieve over a small bowl so that is drains off a lot of the liquid. This will make your 7 layer bean dip less messy and soupy. Instead of salsa, you could also just use a can of diced tomatoes, but drain those well also.

You can go as spicy or mild as you like with this. I do recommend buying the chunky version so you don’t lose too much from draining.

Layer 5 – vegan shredded cheese

Now, the only ingredient that wasn’t completely whole food plant based, was the vegan shredded cheese. But I didn’t put a ton – just a light sprinkling.

Layer 6 – black olives

I don’t know what it is about black olives, but I think they provide such an awesome flavor to 7 layer bean dip. I love them! But of course, if you don’t like them you could definitely just leave the off. You could even sub jalapeños for some kick instead!

Layer 7 – green onions

Layer 7 is the chopped green onions and I think these really add great flavor as well! Sprinkle them on as much or as little as you like.

7 Layer Vegan Bean Dip Recipe - Simply Plant Based Kitchen (3)

7 Layer Vegan Bean Dip Party Favorite

And that’s it! So simple and a party favorite for sure! You can even make some No-Oil Chili Lime Tortilla Chips to go along with this healthier vegan 7 layer bean dip.

I had so many comments and people thanking me for having a healthy food party rather than the typical junk. Most everyone there (even thought not-plant based) were all trying to eat healthier and hate it when they blow their hard work all week on one party. So this was a nice surprise for them with delicious food and NO GUILT!

Here are the other recipes I made for this party:

Portobello Mushroom Burgers (recipe coming soon!)
No-Oil Hummus w/veggies
Fruit Tray
Guacamole
Baked Tortilla Chips
Salsa
Easy Mexican Street Corn
Italian Cashew Creamed Kale
Vegetarian Baked Beans
Best Vegan Peanut Butter Cookies

Another great party favorite are these Vegan Southwestern Potachos!

7 Layer Vegan Bean Dip Recipe - Simply Plant Based Kitchen (4)

If you try the recipe, please comment below!

Print Recipe

7 Layer Vegan Bean Dip

This healthy version of 7 layer bean dip will be a party appetizer crowd favorite!

Ingredients

1 15 ounce can fat free refried beans
2-3 tablespoons unsweetened almond milk
1 cup Garlic Cashew Cream Sauce (see notes below for recipe)
2 tablespoons taco seasoning low sodium
16 ounces chunky salsa
1 cup guacamole prepared
1 cup vegan shredded cheese
1/2 cup sliced black olives
1/4 cup sliced green onions

Instructions

Pour salsa in a sieve or fine mesh colander to let drain so you dip isn't runny.
Mix refried beans and milk together until smooth and creamy. Add more milk if necessary.
Layer the refried beans in a 9 X 13 baking dish.
Mix the garlic cashew cream sauce with the taco seasoning and layer on top of the bean layer.
Spread the prepared guacamole over the sour cream sauce layer then top with the drained salsa.
Sprinkle evenly with vegan cheese, black olives, and green onions.

Notes

Garlic Cashew Cream Sauce:

In a high powered blender, blend 1 cup cashew (unsalted), 3/4 cup almond or soy milk (unsweetened), 2 teaspoons of garlic powder, and 1/4 teaspoon of salt (optional). Blend until smooth and creamy. This recipe makes more than 1 cup called for in this recipe, but I use it for so many things and the left over can be stored in an airtight container in the fridge for about 3-5 days.

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