Layers of beans, guacamole, creamy taco sauce, salsa and all of the vibrant Mexican flavors. No one will even miss the dairy in this vegan 7 layer bean dip! I've made this vegan 7 layer bean dip countless times and it couldn't be simpler to put together and can also be made the day before.

Ingredients

• 1 cup dairy free plain yogurt
• 1 tablespoon gluten free taco seasoning
• 15-ounce can vegetarian refried beans
• 1 cup mild or medium salsa
• 2 ripe avocados or 1 cup prepared guacamole
• 1 teaspoon lime juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/2 cup sliced cherry tomatoes
• 2.4-ounce can or 1/3 cup sliced olives
• 1/4 cup sliced green onions

Instructions

1. In small mixing bowl, stir together dairy free plain yogurt with taco seasoning. Place in refrigerator until ready to use.
2. Spread refried beans on bottom of 8x8-inch square glass dish, making an even layer. Top beans with layer of salsa.
3. If using fresh avocados, smash avocados in small bowl to make guacamole. Stir in lime juice, garlic powder and salt.
4. Top salsa layer with an even layer of the prepared taco yogurt mixture. Place dollops of guacamole on top and gently spread over yogurt mixture.
5. Sprinkle sliced black olives, sliced cherry tomatoes and sliced green onions on top of dip.
6. Serve 7 layer bean dip chilled with corn tortilla chips. Best served within 1-2 days.