Vegan 7 Layer Dip

Traditionally made with sour cream and shredded cheese, this summer dish is revamped with layers of lime crema, spicy chipotle cashew cheddar, and fresh cilantro. A plant-based dip that comes together in just 20 minutes & is sure to have you going for another scoop.

  • 3 cups
  • 20 mins prep 20 mins total
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  • 1 cup refried black beans
  • 3 ripe avocados, halved and pitted
  • ¾ cup Nuts For Cheese Brie 
  • ¾ cup Nuts For Cheese Chipotle Cheddar
  • ½ cup Que Pasa Medium Chipotle Salsa
  • ½ cup cilantro, chopped finely
  • 4 tbsp fresh lime juice
  • ¼ cup white onion, diced
  • ¼ cup black olives, pitted & sliced
  • ¼ tsp cumin
  • ¼ tsp salt
  • 1 bag Que Pasa White Corn Tortillas for dipping


  1. Set the chipotle cheddar and brie on the counter to soften for about 30 minutes. Alternatively you could warm them separately using the double boiler method.
  2. For the guacamole: In a bowl, use a fork to mash the avocado until no large chunks remain. Add white onion, half of the lime juice, cumin and salt and stir it all together.
  3. For the lime crema: In a small bowl combine softened brie, lime juice and salt. Whisk until smooth.
  4. To assemble the dip, layer in this order blackbeans, guacamole, lime crema, salsa, chipotle cheddar cheese, cilantro and lastly olives. I like to use a clear bowl when serving this dip to highlight each layer.