Creamy Slow Cooker Chili Dip

Chili Dip- Sautéed onions with chopped black olives, pinto beans, salsa, dairy-free cream cheese, and a variety of spices are combined in a slow cooker. The slow cooker takes care of the rest; all you have to do is set it and forget it. You’ve got a creamy and delicious dip perfect for any gathering in just a few hours.

I wish it was more of a tradition in society to have appetizers for meals. If that were more the case then there would be very few ‘traditional’ meals at my house.

My mother was a wonderful cook and we had sit-down dinners at our house around 6:00 – every night. All the food groups were there and I think that is where full course meals became ingrained in my mind.

We had a ‘lazy Susan’ in the center of our table and it would spin and spin as we all dished up our plates.

I cherish those memories but Hey! It would have been fun to have a dip on there too.

Equipment Needed To Make This Creamy Chili Dip

• Skillet
• Cutting Board
• Knife
• Slow Cooker
• Stirring Spoon
• Measuring Cups and Spoons

Ingredients For Slow Cooker Chili Dip

• White Onion
• Extra Virgin Olive Oil
• Pinto Beans
• Salsa
• Dairy-Free Cream Cheese
• Black Olives
• Chili Powder
• Ground Cumin
• Sea Salt

How To Make Creamy Vegan Chili Dip In The Slow Cooker

In a skillet, heat oil and saute chopped onions until translucent. Add olives, pinto beans, and onions to the slow cooker along with the rest of the ingredients and stir. Cover and cook on low for 4 hours. After 1 hour of cooking, remove the lid, stir well, and make sure the cream cheese is melted and well combined. Stir again after 4 hours and serve as desired.

Popular Substitutions & Additions

Vegan chili dip is a fantastic appetizer or finger food for any get-together you have going on. It’s so good and easily customizable for anyone’s liking.

-For a spicier dip, add 1-2 tablespoons of diced jalapeños.

-If you don’t have vegan cream cheese, you can use vegan sour cream or vegan mayo.

-Add 1 cup of vegan shredded cheese to the dip before serving for an extra cheesy flavor.

-Top with green onion, cilantro, or diced tomatoes for a delicious pop of color.

How To Reheat & Store Slow Cooker Chili Dip

What Is The Best Way To Store Vegan Chili Dip?

This vegan chili dip is best stored in an airtight container in the fridge.

How Long Will Chili Dip Last In The Fridge?

When properly stored in an airtight container, this vegan chili dip will last up to a week in the refrigerator.

Can I Freeze Roasted Slow Cooker Chili Dip?

Yes, you can freeze this vegan chili dip. Place it in a freezer-safe container and freeze for up to 2 months. Allow it to thaw in the fridge overnight before reheating as desired.

How To Reheat Vegan Chili Dip?

Place vegan chili dip in a microwave-safe dish and reheat in 30-second intervals until heated. You can also reheat on the stove over low heat, occasionally stirring, until warmed.

Creamy Slow Cooker Chili Dip FAQs

Can this chili dip recipe be made in the instant pot?

Yes, you can make this chili dip recipe in the instant pot. Simply saute the onions in the instant pot using the saute function. Then add the remaining ingredients and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes before releasing any remaining pressure. Stir to combine everything well, and serve.

Slow Cooker Creamy Chili Dip

Ligia Lugo

4.7000 from 10 votes

Set it and forget it! Add onions, olives, beans, salsa, spices, and vegan cream cheese in a slow cooker and you’ll have a deliciously creamy dip in a few hours.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings 48 ounces

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Ingredients

  

1x2x3x

• 1 onion small, white, finely chopped
• 1 tablespoon extra virgin olive oil
• 30 ounces pinto beans 2 cans, 15 ounces each, drained
• 2 cups salsa use any you like but I used my recipe for The Best Chunky Salsa
• 6 ounces dairy-free cream cheese
• 30 ounces black olives – 2 cans, 15 ounces each, pitted, drained, sliced or chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon sea salt

Instructions

 

• Heat the oil in a skillet to medium-high heat.
• Add the finley chopped onion and sautee about 10-15 minutes.
• To the slow cooker add the sauteed onions, drained and chopped black olives, drained and rinsed pinto beans and the remaining ingredients to the slow cooker.
• Stir and the vegan cream cheese and it will still be in lumpy blocks. As the crockpot heats it will melt.
• Cover and cook on low 4 hours.
• Stir after an hour and see if the cream cheese is melted and well incorporated. At the end of the fours hours stir again and it is ready.
• The dip can remain n the slow cooker if you have a warm setting or you can dish it out because it is great at room temperature too.

Notes

It will keep in the refrigerator for 4 days.

Nutrition

Serving:6ounces, Calories:58kcal, Carbohydrates:6g, Protein:2g, Fat:3g, Sodium:404mg, Potassium:122mg, Fiber:2g, Vitamin A:170IU, Vitamin C:0.5mg, Calcium:22mg, Iron:0.6mg

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