Football season is in full swing! I went to THE Big Ten school and live in the city where it’s based, so EVERYONE, it seems, is in the college football spirit. I cheer on my team with the best of them, but mostly I like to watch the games for the social aspect…surprise, surprise! And of course when there are football parties, it means an excuse to make some fun party snacks! I’m going to a party tomorrow with my friend who is sensitive to gluten, soy, corn, and dairy. I don’t like that  her food options are limited for her sake, but I do like to step up the challenge to create a snack that she can enjoy that doesn’t look quarantined on the snack table and that everyone would enjoy without dubbing it a “Brenda snack”. For tomorrow I’m going to make a twist on my 7 layer dip. Who needs sour cream and taco seasoning when the flavors of already delicious foods in their own rite can be combined together to make one colorful, creamy, savory masterpiece? I made a test version of this last night and my husband and I ended up eating it for dinner and wishing there was a little bit more of it. Serve this with any gluten free, soy free, corn free chip (I used rice crackers) and/or veggies. This literally takes 5 minutes to make. Hope you enjoy!

Vegan 5 Layer Dip

Serves 8-10


1 can vegetarian refried beans

1 cup guacamole (prepared or homemade)

1 cup hummus (prepared or homemade)

1 cup chunky salsa

1 cup Daiya Shredded Cheddar

Black olives (optional)

Green onion (optional)


In an 8×8 glass pan or serving dish, spread beans evenly on the bottom of the pan. Spread guacamole evenly on top of the beans, then add the hummus in an even 3rd layer. Pour salsa on top of the hummus and spread so it’s even. Finally, top with vegan cheese. Add black olives and green onion to the top for some extra color and to make it a 7 layer dip! Serve with tortilla chips or rice crackers.