Four Layer Taco Dip

Mallory Fisher is a singer-songwriter and director living in Toronto, Ontario. You can find her on Instagram here.

The first thing my 13-year-old sister said to me when I went vegan 6 months ago was, “So you can’t eat Bean Dip anymore?!” Immediately, I went to work to prove, once and for all, that being vegan doesn’t mean you have to give up the things you love. There’s a vegan alternative for everything!

Today I’m going to share with you my Mom’s super easy Bean Dip recipe – done cruelty-free! It’s the perfect dip to bring to any TV series binge-watching party. Just prep in advance and pop it in the oven once you get there.

All you need are 4 ingredients! I’ve listed the brands I use, because it means you don’t have to measure anything, just add the entire container! However, feel free to use any brand of your choice.

Processed with VSCO with a6 preset
Photos taken by James David March

What you’ll need: 

  • 1 package of Yves Mexican Veggie Ground Round
  • 1 can of vegan refried beans
  • 1 small bottle of Old El Paso mild taco sauce
  • Daiya cheddar and/or mozzarella shredded cheese


  1. Preheat your oven to 400F.
  2. Heat the veggie ground in a medium saucepan until warm throughout. Add the refried beans and stir until well combined.
  3. Transfer the mixture to a medium sized baking pan. You can use a smaller or larger pan depending on desired thickness of the dip!
  4. Add bottle of taco sauce and spread evenly.
  5. Sprinkle a layer of cheese over the top.
  6. Bake for 10-15 minutes. If the cheese hasn’t fully melted, change your oven to broil for 5 minutes.
  7. Let cool for 5 minutes before you dig in! This step is essential; I speak from many years of mouth-burning experience…
  8. Serve with tortilla chips (and vegan sour cream because who are we kidding?!)


Processed with VSCO with a6 preset

Processed with VSCO with a6 preset


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