Vegan 6-Layer Dip

A party-perfect appetizer with 6 layers of flavor, each more delicious than the next, each scoop into this dip leaves me craving more. 

Get ready to dazzle your taste buds and impress your guests with this mouthwatering 6-layer dip, a vegan twist on a classic party favorite. This recipe combines bold flavors and fresh ingredients to create a crowd-pleasing appetizer that’s as delicious as it is nutritious. Whether you’re hosting a game day gathering, a family event, or just a casual get-together, this dip is sure to be a hit. Let’s dive into this simple yet scrumptious recipe!

Table of Contents

Why I Love This Recipe

This 6-Layer Dip is just naughty enough to feel indulgent but also full of good-for-you ingredients like protein packed black beans, healthy avocado fat, and fresh veggies. The delicious blend of textures and flavors make a beautiful presentation in a trifle dish, (I bought this one specifically for this recipe), making it look super fancy when it couldn’t be simpler to prepare.


I’ve brought this dip to every Super Bowl party since I created it and it’s always a hit (and I’m the only vegan at the party!). Each layer is curated to stand delicious on its own, yet even tastier when combined with another to create the perfect flavor bomb in each tortilla scoop.  

Ingredients & Substitutions for Vegan 6-Layer Dip

Refried beans

I prefer black beans for this recipe and favor this brand, but you do you!


Vegan Cheddar or Nacho Cheese Spread

With all of the incredible options available these days, this layer is my second favorite, (you know guacamole is always #1 for me!). From Miyoko’s and Siete Foods, to Primal Kitchen and Good Foods, part of the fun in this layer is selecting your vegan cheese spread. Of course, you could always opt for traditional vegan cheese shreds too. Choose your cheese adventure!


Vegan Chorizo

Soyrizo adds a little something special to this traditional layer dip. Crumbled and sprinkled over the creamy cheese layer, it infuses the dip with savory, spicy flavor.


Vegan Sour Cream

Lots of non-dairy options to choose from here. My favorite is Tofutti.


All the fixings for guacamole

You could swap in a store-bought blend but you’ll lose the vibrant, zesty flavor that only homemade can provide. Don’t take the lazy way out in this layer.


Pico de Gallo

Again, you could use any salsa for the final layer but I insist that homemade pico is where it’s at for this recipe. Not only is fresher more delicious, but it also provides a stunning dip topper.


Other Options

  • For a spicier kick, add diced jalapeños to your pico de gallo or sprinkle each layer with crushed red pepper flakes.
  • Customize by adding other favorite ingredients such as corn, diced bell pepper, or sliced black olives.

How To Make Vegan 6-Layer Dip

  1. Prep the base: In an oven-safe trifle or casserole dish, spread the refried beans as the first layer. Follow with a layer of vegan cheddar cheese spread. Top with the crumbled vegan chorizo and bake for about 10 minutes.
  2. Make the guacamole: Peel and pit the avocados. In a bowl, mash the avocados with lime juice and salt to please your taste buds.
  3. Prepare the pico de gallo: Combine the tomatoes, green onions, cilantro, lime juice and salt.
  4. Layer it up: Once the base layer has finished baking, remove it from the oven and carefully add the remaining layers of sour cream through pico de gallo.
Bowl of layer dip with a chip in it on a wood table in front of another bowl of the same dip

Meal Prep & Storage Tips

  • If preparing in advance, layer the beans, cheese, and chorizo, and store in the refrigerator. Bake just before serving and add the cold layers afterwards.
  • Serve your 6-layer dip immediately while it’s still warm, paired with a generous bowl of crispy tortilla chips, but don’t fret if your crowd doesn’t get through all of it in one seating. The airtight trifle dish I use keeps the dip fresh for another 2-3 days. 
  • Use any leftover dip as a filling in burritos that you can freeze for the future.
@thestephaniedreyer 🎉 Celebrate Cinco de Mayo with layers of flavor! 🌱 Dive into this easy-to-make 6-Layer Vegan Dip that’s a party must-have! 🥑🍅 🔥 Prep time: 15 mins | Cook time: 15 mins | Serves: 10 🔥 Ingredients: Refried black beans 🖤 Vegan cheddar cheese 🧀 Vegan chorizo 🌶️ Vegan sour cream 🥄 Fresh avocados, tomatoes, green onions, & cilantro 🌿 A squeeze of lime for that festive zest! 🍈 How to layer up your fiesta: 1️⃣ Beans as the base 2️⃣ Vegan cheese layer 3️⃣ Chorizo topping 4️⃣ Creamy guacamole 5️⃣ Sour cream spread 6️⃣ Fresh pico de gallo topping 👉 Comment DIP for the full recipe and make your Cinco de Mayo colorful and delicious! ✨ Perfect for any fiesta or a cozy gathering! 👍 Like if you love festive eats! 💬 What’s your must-have for Cinco de Mayo? ➡️ Share with friends who love a good dip! #CincoDeMayo #VeganPartyFood #CincoDeMayoRecipes #VeganCooking #EasyRecipes #VeganLife #FoodTok #HealthyEating #CookingTutorial #VeganDip #PlantBased #CapCut ♬ FIESTA MARGARITA - Gerry Moffett


Can I make this dip gluten-free?

Yes, this dip is naturally gluten-free. Just ensure that all packaged products like the vegan chorizo and refried beans are certified gluten-free, as some brands might include additives that contain gluten.

What are some alternatives to vegan chorizo?

If you can’t find vegan chorizo, you can substitute it with crumbled tofu seasoned with paprika, cumin, and chili powder, or use another type of vegan meat substitute like tempeh or textured vegetable protein (TVP) seasoned similarly.

Can I prepare this dip ahead of time?

You can assemble the bean, cheese, and chorizo layers in advance and refrigerate. Before serving, bake the base as directed, then add the sour cream, guacamole, and pico de gallo layers just before serving to maintain their freshness and texture.

How long does this dip keep in the refrigerator?

While best enjoyed fresh, leftovers can be covered and stored in the refrigerator for up to 2 days. Note that the guacamole layer may brown slightly, so it’s a good idea to add a little extra lime juice on top or press plastic wrap directly onto the surface of the guacamole to slow the oxidation.

What are the best chips to serve with this dip?

This dip pairs well with any kind of tortilla chips. For a healthier option, you could serve it with baked tortilla chips or even raw cut vegetables like carrots, celery, and bell peppers.

Can I add layers or ingredients to this dip?

Absolutely! Feel free to customize this dip by adding layers like corn, black olives, or a layer of lettuce. Some people enjoy a layer of vegan taco seasoning mixed with a vegan meat substitute for extra flavor.
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6-Layer Dip

  • Author: Stephanie Dreyer
  • Total Time: 30 minutes
  • Yield: 10 1x
  • Diet: Vegan


A party-perfect appetizer with 6 layers of flavor, each more delicious than the next, each scoop into this dip leaves me craving more. 


Units Scale
  • 2 cans refried black beans
  • 8 oz vegan cheddar or nacho cheese spread
  • 14 oz vegan chorizo, crumbled
  • 8 oz vegan sour cream
  • 4 avocados
  • 2 limes
  • 4 roma tomatoes
  • 6 green onions
  • 1/2 cup cilantro
  • 1/2 tsp salt, to taste


  1. Preheat the oven: Bring to 350°.
  2. Spread the base layers: In an oven safe trifle or casserole dish, spread the beans across the bottom. Spread the cheddar cheese spread on top. Crumble the vegan chorizo on top and place in the oven for 10 minutes.
  3. Make the guacamole: In a bowl, combine the flesh of the avocados, the juice of 1 lime, and salt, to taste. Using a fork, mash everything together until smooth.
  4. Make the pico de gallo: Chop the tomatoes and slice the green onions. Chop the cilantro, and combine everything in a bowl along with the juice of the remaining lime and salt, to taste. Stir well.
  5. Add the final layers: Remove the dish from the oven and spread the sour cream along the top layer. Next, spread the guacamole into a layer over it. Top with the fresh pico de gallo. Serve immediately with tortilla chips.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dips & Spreads
  • Method: Oven
  • Cuisine: Latin

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