Eating some delicious 7 Layer Dip, with Air Fryer Tortilla Chips (the best chips EVER!) on a cold snowy day in northern Utah reminds me so much of growing up in southern California and being surrounded by THE BEST Mexican food. I just can’t ever get enough good Mexican food and in Utah, there isn’t much delicious Mexican food—at least not in or near the town we live in. I eat predominantly vegetarian so of course I’m going to make a vegetarian 7 layer dip and my low carb, gluten free version is absolutely divine!
Reasons my family and I are obsessed with this recipe is that it pairs perfectly with my Air Fryer Tortilla Chips and when guacamole and cheese are involved, it’s usually a mouthwatering snack that we can’t ever seem to get enough of! Done in less than 20 minutes, it’s one of the quickest vegetarian appetizers for your party, potluck, or game day.
With only 6.2 net carbs per serving, making it the perfect keto snack! You can eat it with cucumber or carrot or cucumber sticks to cut down on the number of carbs.
I don’t particularly enjoy buying taco seasoning because of all the crap they put in those little packages so I prefer to make my own. I make my own for so many recipes, including chili. It’s so easy to adjust and if you don’t like one of the spices, you can easily omit it. I find it so much easier to make my own. I don’t like cumin and never have, and when I make my own, I just don’t use any.
How to Make the Best Vegetarian 7 Layer Dip
STEP 1: Put the salsa in a strainer and let the liquid drain. This will prevent the dip from becoming runny.
STEP 2: Combine refried beans and milk in a medium bowl and mix until well incorporated. Spread on bottom of a 9×13-inch pan.
STEP 3: Add the softened cream cheese, sour cream, and taco seasoning to a medium bowl and mix with a mixer on medium speed until smooth. Spread it over the beans in the pan.
STEP 4: Evenly spread the prepared guacamole on top of the cream cheese mixture.
STEP 5: Spread the salsa on top of the guacamole and top with the grated cheddar. Add chopped tomatoes or any other toppings you desire. Refrigerate for one hour and serve chilled. It’s best served with tortilla chips.
How to Make Homemade Taco Seasoning
To make homemade taco seasoning, add the following ingredients to a small bowl and mix with a spoon: 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon red pepper flakes, ½ teaspoon salt, 1 teaspoon pepper, and a pinch of cayenne. You can also add 1-2 teaspoons cumin but I don’t like cumin so I never add it.
How to Make Quick Homemade Guacamole
To make quick homemade guacamole, mash your ripe avocadoes with a fork. Add a splash of lemon or lime juice (or real lemon or lime juice from lemons and limes), salt, and pepper. I use a dash of cayenne too. You can also add real garlic, garlic powder, or garlic salt. With all the other seasonings in the taco seasoning, you don’t need to season the guacamole much. Feel free to add red onion, minced garlic, tomatoes, jalapeños, and cilantro if you wish. My guacamole is the BEST version I’ve ever tried and my family agrees! Try it and let me know what you think.
More Mexican-inspired recipes you’ll love!
Cheesy Mexican Street Corn Enchilada Bake
Mexican Street Corn (Elotes Mexicanos)
Sheet Pan Elote Mexican Street Corn Nachos
Final Thoughts
Finally, if you make this Vegetarian 7 Layer Dip, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Vegetarian 7 Layer Dip
Equipment
- Stand mixer or hand mixer
Ingredients
- 2 c salsa
- 16 oz. refried beans
- 2 tbsp milk
- 8 oz. cream cheese softened to room temperature
- 3/4 c sour cream can sub Greek yogurt
- 2 tbsp taco seasoning or homemade; see the post for the homemade version
- 1.5 c guacamole prepared beforehand
- 2 c shredded cheddar cheese
- 1/2 c tomatoes chopped
- sliced green onions, cilantro, chopped white onion, etc. for garnish
Instructions
- Put the salsa in a strainer and let the liquid drain. This will prevent the dip from becoming runny.
- Combine refried beans and milk in a medium bowl and mix until well incorporated. Spread on bottom of a 9×13-inch pan.
- Add the softened cream cheese, sour cream, and taco seasoning to a medium bowl and mix with a mixer on medium speed until smooth. Spread it over the beans in the pan.
- Evenly spread the prepared guacamole on top of the cream cheese mixture.
- Spread the salsa on top of the guacamole and top with the grated cheddar. Add chopped tomatoes or any other toppings you desire. Refrigerate for 1 hour and serve chilled. It’s best served with tortilla chips.
Notes
Nutrition (per serving)
Share this recipe!
Elise’s Kitchen Favorites
