Dairy-Free 7 Layer Dip
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Appetiser
Cuisine: Mexican
Serves: 12 servings
Ingredients
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)
Instructions
  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.
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 ⅓ 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.
Nutrition Information
Serving size: 1/12 batch (without chips) Calories: 174 Fat: 11g Saturated fat: 2.1g Carbohydrates: 13.5g Sugar: 1.4g Sodium: 659mg Fiber: 5.4g Protein: 7.2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-7-layer-dip