Vegan 7 Layer Dip Recipe

Spread the refried beans evenly across the bottom of a large serving dish or shallow platter.
If you aren’t using my tofu chorizo crumbles and need to cook store-bought ones, place a skillet over medium heat and add the vegan chorizo crumbles. Cook for 5 to 7 minutes, stirring occasionally, until heated through and lightly browned. Let cool for 5 minutes, then spread evenly over the refried beans.
Warm the vegan queso in a saucepan over low heat for 3 to 4 minutes, stirring frequently, until smooth and pourable. If it feels too thick to spread, add a small amount of plant-based milk or water. Spread evenly over the chorizo layer.
Carefully spread the sour cream over the queso in an even layer, followed by the salsa.
Spoon the guacamole evenly over the salsa layer.
Add an even layer of pico de gallo.
Top with black olives, jalapeño slices, and cilantro leaves if using. Serve immediately or refrigerate for up to 3 hours before serving.