Seven-Layer Fiesta Dip with Plant-Based Chorizo

Prep time: 20 minutes
Cook time: 10 minutes
Yields: 8-10 servings

Ingredients

1 tablespoon olive oil
1 package (12-14 ounces) plant-based chorizo, crumbled (such as Trader Joe’s Soyrizo or Beyond Meat)
1 (16-ounce) can refried beans (vegetarian or vegan)
1 cup vegan sour cream (such as Tofutti or Follow Your Heart)
1 cup guacamole (store-bought or homemade)
1 cup salsa (your favorite level of spiciness)
1/2 cup shredded vegan Mexican-style cheese blend (such as Daiya or Violife)
1/4 cup sliced black olives
2 tablespoons chopped fresh cilantro, for garnish
Tortilla chips, for serving

Cook the chorizo: Heat the olive oil in the large skillet over medium heat. Add the plant-based chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Remove from heat and let cool slightly.
Assemble the dip: Spread the refried beans evenly in the bottom of the baking dish or serving platter.
Layer the ingredients:
- Spread the vegan sour cream over the refried beans.
- Layer the guacamole over the sour cream.
- Spoon the salsa over the guacamole.
- Sprinkle the cooked plant-based chorizo over the salsa.
- Sprinkle the shredded vegan cheese over the chorizo.
- Top with sliced black olives.
Garnish and serve: Garnish with chopped cilantro. Serve immediately with tortilla chips for dipping.

For a spicier dip, use a spicy salsa or add a few dashes of hot sauce to the guacamole or sour cream layer.
If you prefer a smoother bean layer, you can blend the refried beans with a little bit of water or vegetable broth before spreading them in the dish.
You can customize the layers to your liking. Some other great additions include:
- Diced tomatoes or red onion
- Corn kernels
- Pickled jalapeños
- A sprinkle of chili powder or cumin
To make this dip ahead of time, you can assemble all the layers except for the guacamole and cilantro. Cover and refrigerate until ready to serve. Add the guacamole and cilantro just before serving.