The Flaming Vegan

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Buddha's Delight 10 Layer Vegan Taco Dip
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Buddha's Delight 10 Layer Vegan Taco Dip

Buddha's Delight is a famous and common vegetarian dish served in China, the only rule being there must be at least 10 vegetables used in the preparation.  I took inspiration from this idea of 10 and made a layered dip of it!  

My dip has a little more pizazz than the usually suspected 7-layers out there, and it's vegan! By replacing the cheese with savory olives and scallions and swapping sour cream for smooth and tangy hummus, this recipe sings with flavor and saves the animals at the same time! 

This is a great recipe for kids to help make as it's easy, colorful and fun to put together. Take a batch to your next summer gathering and watch your friends lovingly compete to finish it off, lickity split!


Buddha's Delight 10 Layer Dip

  • 2 cans vegetarian Refried Beans
  • 2 cups Guacamole (store bought or homemade)
  • 2 cups fresh organic Corn Kernals
  • 1 can organic whole Black Beans (drained and mixed with:)
  • 1 tbsp organic Taco Seasoning. 
  • 1/4 cup fresh or pickled Jalapeno, chopped 
  • 1/2 cup fresh Cilantro, chopped
  • 2 cups Salsa, Pico de Gallo or fresh chopped Roma Tomatoes
  • 2 cups smooth & tangy organic Hummus of your choice
  • 1/4 cup Scallions, sliced thin
  • 1/4 cup sliced Black Olives

Using a glass casserole or serving dish, begin layering ingredients in the order they are presented above, beans first and olives last.  Spread refried beans evenly over the bottom of dish. Spread a layer of guacamole next.  Sprinkle the corn kernals and then top those with the whole black beans. 

Now, evenly scatter the jalapeno, followed by the chopped cilantro, reserving a little for garnish.  Add the salsa/pico or tomatoes next.  If using fresh tomatoes, reserve some for garnish.  Gently spread and even layer of hummus.  Sprinkle scallions and black olives decoratively over the top.  Add the reserved tomato and cilantro garnishes last.  

Serve with tortilla chips and fresh lime wedges.  Gather your friends and dig in!


*I like to use cilantro-jalapeno or creamy plain hummus for this recipe.  Sometimes it's nice to add a squeeze of lemon or lime to store-bought hummus to give it an added acidic tang.

*A nice variation is to use sweet red pepper hummus and instead of the chopped jalapeno, use fresh chopped red bell pepper.

SEE ALSO: Some Like It Hot: Stuffed Jalapeno Poppers with Vegan Cream Cheese


Thank you for supporting Buddhas Delight!  What are your 10 favorite vegetables?



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Leave a Comment

  1. BuddhasDelight
    Dearest Readers; Please forgive the oversight in the ingredients list! If using pickled jalapenos, 1/4 cup is fine, but for fresh you will use way less than 1/4 cup! For fresh jalapeno, the correct measurement is one small jalapeno pepper, seeded and finely chopped. Thank you! :)
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  2. Clare
    Soo delicious!! I've been wanting to make a layered dip for a while now. I need to try this! Voted! :) --Clare
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  3. DogWriter
    Looks fun. Will try it for Cinco de Mayo. Voted.
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  4. Julie Sinclair
    Julie Sinclair
    Oh my dear this looks delicious. I am so sorry I did not get to read your blog sooner. I see you have left such a lovely comment on my blog. I am sorry been down under the weather with a small cold. Starting to feel better now. Thank you so much for your lovely recipe and comment on my blog. Julie
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    1. BuddhasDelight
      no worries. you are sure welcome. nice to meet cha! thanks julie. :)
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  5. Doctor Mom
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  6. Mercury
    Mmmm! My mom used to make a layered dip when I was young but it relied a lot on cheese. I'm excited to try this!
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