Easy Vegan 7-Layer Dip for Sukkot

When you’re cooking meal after meal for Sukkot, not every dish needs to be complicated – or even cooked! If you have a bunch of teenagers descending on your sukkah, easy doesn’t have to mean a bag of chips and a jar of salsa.

This vegan 7-layer dip is colorful, easy to assemble, and perfect for putting out with a big bowl of tortilla chips while everyone gathers around the table. With all those colorful layers, it looks festive without creating a lot more work.

Last year, I shared My Famous Mama Soup: The Perfect One-Pot Meal for Succot, a warm and comforting holiday meal. This year, I’m going in a completely different direction with something cool, crunchy and very scoopable.

The recipe below fills a 9½ x 7½-inch glass dish and serves about 8–10 as an appetizer. Double it for a 9 x 13-inch dish and a larger crowd.

As always, if you prefer dairy sour cream and cheese, more power to you. This recipe works just as well with either.

Easy Vegan 7-Layer Dip

For the Pico de Gallo

• 1½ cups vine-ripened cherry tomatoes
• ¼ cup onion
• ¼ cup fresh cilantro
• Dash of salt
• Juice of ½ lime

Place everything in a mini food processor and pulse just until chopped and combined. Don’t puree it. Drain well. You should have about 1 cup of pico de gallo.

For the Dip

• 1 can refried black beans
• 1½ cups chunky prepared guacamole, or 2 ripe avocados mashed with about ½ cup salsa
• 6 ounces Tofutti or other non-dairy sour cream
• Juice of ½ lime, about 1½ tablespoons
• 1 cup prepared pico de gallo
• ½ cup Violife Mexican-style shredded cheese
• 2 cups shredded lettuce
• 1 cup corn
• Chili powder or Trader Joe’s Chile Lime Seasoning, to taste
• Sliced scallions, fresh cilantro and diced red bell pepper, for garnish
• Tortilla chips, for serving

Assemble the Dip

Spread the refried black beans evenly over the bottom of the dish.

Add the guacamole in an even layer, followed by the non-dairy sour cream mixed with the lime juice. (The lime juice thins out the sour cream).

Layer on the well-drained pico de gallo, shredded vegan cheese and lettuce.

Finish with the corn and a sprinkle of chili powder or chile-lime seasoning.

For an extra-festive version, toss the corn with the seasoning and crisp it briefly in the air fryer. Let it cool before adding it to the dip.

Garnish with sliced scallions, cilantro sprigs and red pepper. I cut my red pepper crosswise to make little pepper “flowers” for the top.

Serve with plenty of tortilla chips and watch those seven layers disappear.

Chag Sameach!

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