Dairy Free Taco Dip
Creamy, fresh and oh-so-flavorful, this delightful dairy free taco dip is a crowd pleasing favorite! WIth layers of beans, guac, fresh veggies and “cheesy” goodness, this party appetizer will be devoured in no time. Especially when served with loads of chips. Egg free, gluten free and vegan.
Appetizers can be a challenging thing when you’re dairy free.
It’s the absolute pits when you’re staring down a table of party food that’s loaded up with butter, cheese and cream cheese.
But have no fear, this dreamy dairy free taco dip is here to please.
Filled with layers upon layers of creamy beans, fresh guac, crisp veggies and “cheesy” goodness, you won’t miss a thing with this no dairy take on classic seven layer dip.
And lemme tell you, it’s absolutely perfect for entertaining.
Whip up a batch for game day, BBQs, potlucks or gatherings of any kind.
Because this crowd favorite? It’s sure to be gobbled up by your dairy loving friends and family.
It’s just that good.
How To Make Dairy Free Taco Dip
So, let’s chat about how this easy appetizer goes down:
Make guacamole. First up, we’ll mash some ripe avocado with a touch of lime juice and salt until smooth.
Prepare beans. Next, we’ll combine some refried beans with a touch of dairy free nacho cheese to achieve the perfect dip-able consistency.
Layer in a dish. We’ll smear the beans in a pie plate, followed by the guac, additional dairy free nacho cheese, some pico de gallo and fresh veggies like cilantro and green onion.
Chill briefly. Finally, we’ll cover the dish loosely with plastic wrap and pop in the fridge to hang out for about 30 minutes before serving.
With plenty of chips but of course.
Tips & Tricks
- You could absolutely add a layer of dairy free shredded cheese to the dip. Personally I don’t think it’s needed thanks to all the other flavors but you do you!
- Not feeling the olives or green onion or cilantro? Feel free to swap out for something else – you can totally play around based on your personal taste.
- And finally, I tested this once with dairy free sour cream in place of the dairy free nacho cheese (using the same amount). It definitely works … I just found the dip didn’t have anywhere near as much flavor as when using the nacho cheese. So take that as you will if you want to go that route.
How To Store
Fridge: This dip is best enjoyed the day it’s made. However, it will keep for about 2 to 3 days covered with plastic wrap in the refrigerator.
Keep in mind it can get a tad watery in spots in the bottom of the dish (depending on the salsa you use) but it’s still delicious.
Additional Dairy Free Appetizers You Might Enjoy:
- Dairy Free French Onion Dip
- Dairy Free Buffalo Chicken Dip
- Dairy Free Spinach Artichoke Dip
- Dairy Free Nachos
- Fresh Cherry Tomato Salsa
- Dairy Free Stuffed Mushrooms
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Dairy Free Taco Dip
Creamy, fresh and oh-so-flavorful, this delightful dairy free taco dip is a crowd pleasing favorite! WIth layers of beans, guac, fresh veggies and “cheesy” goodness, this party appetizer will be devoured in no time. Egg free, gluten free and vegan.
For the guacamole:*
- 2 large ripe avocados, pitted and roughly sliced
- juice of half a lime, or to taste
- generous pinch of fine sea salt
For the dip:
- 1 (about 15 ounce) can dairy free refried beans**
- 1 ¼ cups dairy free nacho cheese, chilled and divided***
- 1 cup your favorite pico de gallo (or chunky style salsa)
- ⅓ cup thinly sliced green onion
- ¼ cup loosely packed fresh cilantro leaves, chopped
- ¼ cup sliced black olives
- tortilla chips, for serving
For the guacamole:
- Add the avocado to a small / medium bowl and mash until smooth. Add in the lime juice and salt and mix to combine. Taste and adjust the flavors as needed. Set aside.
For the dip:
- Add the refried beans to a small bowl along with ¼ cup of the dairy free nacho cheese. Mix / mash until well combined and the beans have a dip-able consistency. Taste and season with salt / pepper if needed (this will depend on the beans you use).
- Spread the mixture in the bottom of a 9-inch glass pie plate or another shallow dish. Next, spread on the guacamole and then the remaining 1 cup nacho cheese.
- Evenly top with the pico de gallo, then sprinkle the green onion, cilantro and olives over the top.
- Cover the dish loosely with plastic wrap and chill in the fridge for about 30 minutes before enjoying with plenty of chips!
*If you don’t want to make your own guacamole, you can use 1 cup of store-bought guac instead.
**Be sure to check the ingredients on your refried beans to make sure they’re dairy free (and gluten free / vegan / vegetarian as needed for your diet). I personally like Simple Truth Organic’s Refried Pinto Beans (which at the time of writing are dairy free, gluten free and vegan).
***For the linked dairy free nacho cheese - I like to make a day in advance so it’s ready to go and chilled in the fridge. I also use the optional diced tomatoes when making.
If you don’t want to make the nacho cheese, you can try using a store-bought dairy free queso (make sure it’s the kind you buy in the refrigerated section).
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 461mgCarbohydrates: 16gFiber: 7gSugar: 3gProtein: 6g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice. Nutritional information does not include chips for serving.
wow all those layers of creaminess and goodness!
So good! 🙂