January 27, 2023
Vegan Taco Dip
This vegan taco dip is the perfect game day snack – and it is *always* a crowd-pleaser! Layered with refried beans, taco seasoned ground ‘beef’, vegan cheese shreds, chipotle cream, lettuce, and pico de gallo, this 15-minute dip is the no-frills recipe of your hosting dreams.
Table of Contents
Ingredients & substitutions jump to video step-by-step instructions tips and faqsVegan Taco Dip
This vegan taco dip is the perfect game day recipe! It’s easy, quick, cost-effective and always a crowd-pleaser (trust me … every time I bring this dip to a party or get-together, it’s always one of the first appetizers to go!). Not to mention, it’s fairly accessible – I can get all the ingredients needed at any grocery store – and it’s customizable! An all-around winner!
Grab a drink and let’s make the best vegan taco dip!
what goes in vegan taco dip
This is essentially a meaty 7-layer dip…think of everything you love about tacos, but in dip form! Here’s what you’ll need to make it:
For the Optional Chipotle Sour Cream:
- Vegan Sour Cream: I find vegan sour cream fairly accessible and affordable. Some of my favorite brands are Tofutti and Kite Hill! If you can’t access vegan sour cream, you can make it at home using cashews (I love this recipe) or vegan yogurt (this recipe is tasty and SUPER easy!).
- Chipotles in Adobo Sauce
For the Dip:
- Vegan Ground: I can almost always find a few varieties of vegan ground at my local grocery store for a fairly affordable price (check your discount grocery stores for sales, too!). That said, you can also use TVP, crumbled tofu, or soy curls! Please note that if you’re subbing out the vegan ground, cooking times and methods will be different. Additonally, you can omit the ‘beef’ altogether and sub it out for extra beans or taco-seasoned lentils! The options are truly endless.
- Taco Seasoning: For convenience, I bought a packet from the store, but you can certainly make your own. If purchasing a store-bought taco seasoning, make sure to check that it’s vegan-friendly, as some contain dairy and/or poultry seasoning.
- Toppings: this is where it gets fun because you can add anything you want! I added refried beans, vegan cheese shreds, shredded lettuce, pickled jalapeños, and pico de gallo.
How to Make Vegan Taco Dip:
This recipe could not be easier! All you need is 10 minutes and voila! You have a crowd-pleasing dip that everyone is sure to love! Here’s how to make it:
1. Cook the Vegan Ground:
Heat the oil in a large non-stick sauté pan over medium heat. Once the oil is hot, add the vegan ground and cook until heated through. Season the ground with the taco seasoning and pour in ¾ cup of water (this is optional, but as I used the packet, I prepared it according to the packet directions). Continue to cook for 5 minutes, stirring occasionally. Remove from the heat and set aside.
2. Build:
To prepare the dip, spread the beans even into a 9×10” pie dish. Top the beans with the prepared taco ‘meat’, cheese shreds, lettuce, chipotle sour cream (if using), pickled jalapeños, and pico de gallo.
3. Enjoy!
Serve with extra thick and crunchy tortilla chips, your favorite hot sauce, and enjoy!
Tips and FAQs
Should I serve this vegan taco dip hot or cold?
The greta thing about this recipe is that it is delicious hot OR cold! Personally, I like to serve mine cold because it’s much quicker and the fresh ingredients like lettuce and pico don’t get soggy!
Can I make this ahead of time?
Yes! You can make this vegan taco dip up to 2 days head of time! To do so, prepare it according to package directions but don’t add the chipotle sour cream or any sauce, to avoid getting the fresh ingredients soggy (if making it ahead of time, I like to prepare it in a covered container). Cover and place in the refrigerator. When you’re ready, drizzle on the chipotle sour cream and/or salsa, and enjoy!
What do I serve with it?
My favorite accompaniment are some good ol’ restaurant-style tortilla chips, but you can also serve this vegan taco dip with fresh cut veggies (carrots, cucumber, bell peppers) or mini soft tortillas!
More Game Day Recipes to Try
- Breakfast Sliders
- Birria Walking Tacos
- Texas-Style Nachos
- Loaded Potato Stacks
- Cheeseburger Tater Tot Bites
When I Dip, You Dip, We Dip!
I hope ya’ll love this vegan taco dip as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations! Til next time, friends!
xo!
Vegan Taco Dip
Ingredients
Chipotle Sour Cream (optional)
- 1/3 cup vegan sour cream homemade or store-bought
- ¼ cup of the adobo sauce from a can of chipotles in adobo
- 1 chipotle in adobo sauce finely minced
- Kosher salt to taste
- Fresh cracked black pepper to taste
Ingredients:
- 2 teaspoons avocado oil
- 1 pound vegan ground ‘beef’
- 2 tablespoons vegan-friendly taco seasoning homemade or store-bought
- 16 ounces vegan-friendly refried beans homemade or store-bought
- 1 cup vegan cheese shreds
- 2 cups shredded lettuce
- Chipotle sour cream recipe above
- ½ cup Pickled jalapeños
- ¾ cup pico de gallo or salsa
- Tortilla chips for serving
- Hot sauce for serving, optional
Instructions
- Heat the oil in a large non-stick sauté pan over medium heat. Once the oil is hot, add the vegan ground and cook until heated through. Season the ground with the taco seasoning and pour in ¾ cup of water (this is optional, but as I used the packet, I prepared it according to the packet directions). Continue to cook for 5 minutes, stirring occasionally. Remove from the heat and set aside.
- To prepare the dip, spread the beans even into a 9×10” pie dish. Top the beans with the prepared taco ‘meat’, cheese shreds, lettuce, chipotle sour cream (if using), pickled jalapeños, and pico de gallo.
- Serve with extra thick and crunchy tortilla chips, your favorite hot sauce, and enjoy!
