Marilyn’s Seven Layer Dip

marilyns dip

Oh, don’t you just love seven layer dip? It’s an appetizer or a meal, depending on how you’re feeling. Here is Marilyn Zimmerman’s take, which she was kind enough to email me. Thank you, Marilyn!

Seven Layer Siesta Dip


1 can (16-ounces) black refried beans

1 pkg. (1-ounce) taco seasoning mix – I used chili powder, cumin, garlic powder/salt to taste.

1 container (8-ounces) of vegan sour cream – (I used Tofu sour cream – see below)

1 small can chopped/sliced jalapeño peppers (optional) – I did not use.

1 small can diced black olives

1 cup pre-made salsa (any kind)

1or 2 avocados (mashed) – I added lime juice & sea salt

1 cup grated vegan cheese – I used “Go Veggie” – (casein free)

1/2 cup diced/chopped green onions

3/4 cup or more diced tomatoes


1. In a medium bowl, stir together the refried beans, chili powder, cumin, garlic powder/salt.

2. Spread bean mixture in a shallow serving dish about 1/2 inch thick.

3. Next layer on the mashed avocado, vegan sour cream, & salsa.

4. Next, sprinkle the grated vegan cheese on top of the salsa.

5. Finally, top with diced tomatoes, green onions, & black olives.

6. Serve with tortilla chips!

Tofu Sour Cream:

One 12-oz. package extra firm silken tofu, drained.
1 T. Lemon Juice
1 T. Red Wine Vinegar
Salt to taste

Combine all ingredients in a blender & puree until smooth & creamy. Chill until ready to serve.


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