8-Layer Dip

8-Layer Dip -- Epicurean VeganWho needs 7 layers when you can have 8? This is also much like my Soyrizo Layer Dip, but with minor changes. Always a crowd-pleaser, this dip is not difficult to throw together.

1 16-oz can vegetarian refried beans
1/2 C Tofutti sour cream
2 avocados, peeled and pitted
1/2 C salsa
1 large tomato, diced
3 green onion (white and green parts), sliced thin
1/2 to 1 C vegan cheddar, shredded
1 3.8-oz can sliced black olives
1 tsp garlic salt
1-1/2 tsp lime juice
1/3 C fresh cilantro, chopped
Tortilla chips

In a medium-sized bowl, smash up the avocado. Sprinkle with garlic salt, cilantro, and lime juice; thoroughly combine.  On a 8-9″ plate, layer on beans, sour cream, avocado mixture, and salsa. Next, layer on the cheese, tomato, green onions, and olives. This is would be a good time to admire the beauty of it, because it’s gonna be gone as soon as the guests get one taste! Serve with corn tortilla chips (pita crisps would be good, too) and enjoy!


  1. says

    Delightful. My husband adores dips and chips, and this is one of our favorites. We are having a house party next week, and I think this might have to be one of the vegan friendly appetizers. Thanks for sharing another winner!

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