My house is currently split 3-3 bean eaters vs. bean avoiders. One of my kids love seven-layer bean dip and makes it often, but it’s not a big hit with other members of the household. I thought he might have better luck with a different vegan bean dip recipe, one that’s more homogeneous. They like hummus, right?
Easy Vegan Bean Dip that Brings Everyone Together
We looked online and found several homemade versions of what I call “Frito-Lay Bean Dip.” We omitted the shredded cheese and used dairy-free substitutes for cream cheese and sour cream. Amazingly, we came up with a bean dip everyone enjoyed.
Serve this dip at parties, for games (like the Superbowl!), or as a snack. It’s perfect with chips or your favorite vegetables. We think bell pepper slices are particularly good with it.
Kids Can Make this Recipe
Because this is a dump-and-mix recipe, kids can do all of the cooking by themselves. Younger children might need help with the oven.
Special Diet Notes: Vegan Bean Dip
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.
- 1 (15-ounce) can vegetarian refried beans
- 4 ounces dairy-free cream cheese, either store bought or homemade
- 1 cup dairy-free sour cream, either store bought or homemade
- 1 cup salsa
- 1 package dairy-free taco seasoning or 2½ tablespoons of homemade taco seasoning
- Chopped green onions or cilantro, for garnish (optional)
- Preheat your oven to 350°F and grease a 2 quart or 8x8-inch baking dish.
- In a large mixing bowl, mix the refried beans, dairy-free cream cheese, dairy-free sour cream, and taco seasoning with a hand mixer until fully combined.
- Spread the dip evenly into your prepared baking dish.
- Bake for 20 to 25 minutes or until heated through. I bake it uncovered, but you can bake it covered if you would rather.
- Garnish with chopped green onions or cilantro, if desired.
- Refrigerate any leftovers.