This dairy free bean dip is made in under 30 minutes . Four delicious layers make this creamy, cheesy dip extremely comforting and a crowd pleaser for all who try it. Made with 4 simple ingredients, this is the easiest hot dip to make for any occasion.
You guys know I love a simple dip! Whether it is my EBTB dip that comes together in 5 minutes, my jalapeno popper dip that take less than 30 minutes to prep and bake, my easy spinach + artichoke dip, or my fruit dip is also a 5 minute dip! I also have a whole list of dairy free dips you can enjoy this year!
This vegan bean dip stands out from the rest though. It has all of the flavor I want in a dip. My mom used to make this for me growing up, and I could eat an entire batch on its own.
Why You'll Love This Recipe
- Quick to make! Because this dip only uses 4 ingredients, it is extremely simple to make. Simply add each layer to a pie dish or baking sheet, and then pop it in the oven! The whole recipe takes under 30 minutes to make and bake.
- Perfect for a crowd. This dip is perfect for any social gathering. You can prep it the night before and pop it in the oven when everyone arrives! Everyone will be happy you did! Serve it with chips, crackers, pretzels or veggies.
- Fool-proof. In addition to being made with only four ingredients, this recipe is basically impossible to mess up. A great recipe for even the most novice cook!
Ingredients and Substitutions
- Refried Beans. Refried beans add are cooked, mashed pinto beans. I usually use store bought refried beans, such as Amy's brand or El Paso Vegetarian Refried Beans. If you are vegan or vegetarian, be careful - some brands contain animal lard in them. You can also easily make your own!
- Vegan Cream Cheese. Vegan cream cheese adds a creamy, tangy flavor to this dip. I absolutely love using it in dips, such as my buffalo cauliflower dip, to create a creamy nature.
- Vegan Cheddar Shreds. I prefer to buy pre-shredded cheddar. If you prefer to shred it yourself, you can buy a block of cheddar. I personally like use Vevan cheese, which I found melts the best, or violife.
- Chunky Salsa. This is where you can customize your spice level! If you enjoy a hotter dip, go with a spicier salsa. I usually stick with mild if I am making it for a crowd to be on the safe side!
Step by Step Instructions
- Preheat the oven and spread the room temperature cream cheese evenly on the bottom of a 6x6 baking dish or pie dish. The bottom a spoon works well for this! The cream cheese must be room temperature so it is easier to spread. If you forget to take it out before hand, simply unwrap it and place it in a microwave safe bowl for 15 seconds.
- Spread the refried beans directly on top of the cream cheese layer, ensuring its even throughout. Do not press to hard or the beans will smash into the cream cheese layer. If this happens, however, the dip will taste just as good.
- Pour the salsa directly on top of the refried beans and use the back of a spoon to gently spread it to cover the entire top of the dish. Do not worry if it seems a little "wet."
- Finally, sprinkle the vegan cheddar on top, covering the salsa layer, then bake in the oven until the cheese is slightly browned and melted.* Note, if you are using vegan cheese, it may not melt completely.
Storing and Reheating Instructions
Store this dip in the refrigerator for up to four days.
The microwave is the best way to reheat this vegan bean dip. Simply place it in a microwavable dish and microwave for 45-90 seconds. Be careful, the cream cheese can get very hot!
If you prefer the oven, you can place it in the oven at 375 degrees F for 5 minutes or until you can touch the bottom of the baking dish and it is warm.
Time Saving Hacks
This is a perfect dip to make the night before a party! Simply assemble it in a 6x6 baking dish or pie dish, and cover it then place it in the refrigerator. Once you are ready to bake it, remove the covering it and bake it as usual.
Yes, because refried beans are usually beans and spices, they are dairy free and gluten free. Some refried beans can contain animal lard, so if you are vegan or vegetarian be sure to check!
Sometimes, but in this case the refried beans are just one layer of this dip!
If you can tolerate them and you are not vegan, yes! You can use any of your preferred lactose free cream cheese and cheddar brands.
Tips for Success
- Evenly layer each layer. Use the back of a spoon to create even layers of each ingredient to ensure one does not overpower another.
- Do not worry if your cheddar doesn't melt. Many vegan or dairy free cheeses do not melt. If you notice your cheese is brown, but is not melting, the dip is likely done. Another way to check is to see if the salsa is bubbling.
If you make this recipe, I would absolutely love for you to leave a rating and review. I absolutely love connecting with you
Dairy Free 4 Layer Bean Dip (vegan)
- 8 oz vegan cream cheese room temperature
- 16 oz vegan refried beans
- 1 can salsa chunky
- ½ cup vegan shredded cheese
- Preheat your oven to 375 degrees F.
- Using a pie pan or 6x6 casserole dish, smooth out the room temperature vegan cream cheese onto the bottom on the pie pan. Make sure it is an even spread. The back of a spoon works well for this.
- Spread the can of refried beans on top of the cream cheese. It is okay if it gets a little mixed in with cream cheese, but try your best to keep it separated by not pressing too hard. Make sure it is an evenly spread.
- Pour the salsa on top and spread it evenly on top of the beans.
- Sprinkle your cheese on top to cover the top entirely.
- Bake for 25 minutes. Enjoy!
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