Vegan Bean Dip that’s Easily Everyone’s Favorite – Even the Kids!

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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?

Vegan Bean Dip Recipe - Everyone Loves this Recipe, and it's So Easy, Kids Can Make It!

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.

Vegan Bean Dip Recipe - Everyone Loves this Recipe, and it's So Easy, Kids Can Make It!

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.

5.0 from 1 reviews
Easy Vegan Bean Dip
 
Prep time
Cook time
Total time
 
You can customize this bean dip as much or as little as you want. Use all homemade versions of the ingredients, all store bought, or a combination.
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 6 to 8 servings
Ingredients
Instructions
  1. Preheat your oven to 350°F and grease a 2 quart or 8x8-inch baking dish.
  2. 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.
  3. Spread the dip evenly into your prepared baking dish.
  4. Bake for 20 to 25 minutes or until heated through. I bake it uncovered, but you can bake it covered if you would rather.
  5. Garnish with chopped green onions or cilantro, if desired.
  6. Refrigerate any leftovers.

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About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood.

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