Delicious Eats

7-Layer Bean Dip

Photo Courtesy of The Minimalist Baker

david c vert

David Carter is an NFL defensive lineman  and a 300 pound vegan. Where does he get the energy and stamina he needs to play hard? Carter credits his plant-strong diet.  Even in the off season, he enjoys meat-free meals to make the world a better place for animals. 7-Layer Bean Dip is one of David’s favorite game day snacks. Try it for your next party!


1 can (16-ounces) organic refried beans

1 pkg. (1-ounce) taco seasoning mix (We use cumin, salt, pepper,& paprika to taste)

1 container (8-ounces) of vegan sour cream

1 small can chopped/sliced jalapeño peppers

1 small can diced black olives

1 cup of your favorite pre-made salsa (any kind)

1 avocado

1 cup vegan cheese (we use our homemade Creamy Cashew Queso)

1/2 cup diced/chopped green onions

3/4 cup or more diced tomatoes


David’s Instructions:

“In a medium bowl, stir together the vegan sour cream and jalapeño peppers. Set aside.

Now heat the beans, stirring in taco seasoning (Or cumin, salt, pepper, & paprika to taste) until hot.

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

Next, sprinkle the grated vegan cheese (Or pour Creamy Cashew Queso) over the hot beans (this will help the grated vegan cheese melt).

Follow this by layering on the mashed avocado, tomatoes and salsa, then spooning on the vegan sour cream/jalapeño mix, and finally topping with olives and/or green onions. Additional avocado slices can and should be placed on top.

And I serve it immediately because I usually cant wait, with my favorite tortilla chips, Garden Of Eatin Organic Blue Red Hots.”

7-Layer Bean Dip is an original recipe by David Carter. The accompanying photo is a representation of the recipe type provided, with permission, by the Minimalist Baker.