Slow Cooker Creamy Chili Dip

Slow Cooker Creamy Chili Dip is cooked in a crockpot and is done in a few short hours. Spicy good with fresh veggies and chips makes this a 5-star recipe.

It's Party time! More than that - Slow Cooker Creamy Chili Dip is so good it can also act as lunch for yourself and family especially when served with veggies and crackers.

First of all, it is cooked in the crockpot, and in a few short hours, you have a warm creamy dip all ready for yourself or company.

Next, it is equally as good with fresh veggies as it is with chips. Cauliflower and red or green bell peppers would be perfect served alongside.

There's a spicy flavor to the mix and it is not like any other dip I have had.

Pinto beans, salsa, and black olives are combined with other flavorful ingredients to make this a 5-star recipe.

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. Maybe even Spicy Black Bean Hummus. Oh, decisions, decisions!

🥘 Ingredients

• Onion - is the best base for so many recipes. They cook up sweet and taste great.
• Extra virgin olive oil- adds flavor
• Pinto beans - are traditional in Mexican fare and the main ingredient for this flavorful dip.
• Salsa - you know, that tomatoey spicy condiment that we love so much.
• Dairy-free cream cheese - helps blend the dip together for a creamy texture.
• Black olives - liven up the dip with more texture and taste.
• Chili powder - the king of spices for this all-around seasoning mix
• Ground Cumin - is also unusual but gives more of a tasty kick.
• Sea salt - is the perfect understated seasoning.

🔪 Instructions

• Heat the oil in a skillet to medium-high heat.
• Add the finely chopped onion and saute 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 in the slow cooker if you have a warm setting or you can dish it out because it is great at room temperature too.
• It will keep in the refrigerator for 4 days.

💭 Can you freeze chili dip

• IF FREEZING:
• Package in rigid sided containers as defined in my article Food Preparation for the Freezer.
• TO PREPARE AFTER FREEZING:
• Remove from the freezer and put it in the refrigerator for 6 to 8 hours.
• Heat in a microwave for 1 minute and then stir and then heat at 30-second intervals, stirring in between until all is warm and mixed well together. Serve.

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If you take a photo of your rich and delicious chili dip I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Print

5 from 3 votes

Slow Cooker Creamy Chili Dip

Slow Cooker Creamy Chili Dip is spicy good with fresh veggies and chips makes this a 5 star recipe.

Course Appetizer

Cuisine Dip

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Servings 48 ounces

Calories 58kcal

Author Ginny McMeans

Ingredients

• 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

Nutrition Facts

Slow Cooker Creamy Chili Dip

Amount Per Serving (6 ounces)

Calories 58 Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 404mg17%

Potassium 122mg3%

Carbohydrates 6g2%

Fiber 2g8%

Protein 2g4%

Vitamin A 170IU3%

Vitamin C 0.5mg1%

Calcium 22mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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