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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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