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 a 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!
This post contains affiliate links. Read my disclosure policy here.
Slow Cooker Creamy Chili Dip
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.
- I have included a photo below of how fine I like the onion. I use my Vidalia Chop Wizard and it does a great job but you can just chop by hand. The flavors blend better when the onion is very small.
- 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 will be lumpy blocks. As the crock pot 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.
- It will keep in the refrigerator for 4 days.
Nutrition
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 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.
Oh My Gosh! Take a Big Scoop!
Jagruti says
A very quick and easy vegan recipe, I love you’re pics. Thanks for sharing
Ginny McMeans says
Thanks so much Jacqueline! I think I always have one or two at get togethers because they’re so simple to make and simple to eat.
Ginny McMeans says
Thanks Kate! That is the spice that I go through the most 😀
Ginny McMeans says
Me too Sandi! We’re having a big game day party on the 10th and are getting the snack recipes lined up. 😀
Maggie Unzueta says
My brother is a vegan. I feel like I’m learning a whole new culinary world. Thanks for this recipe. Pinning for later. 🙂
Jacqueline Meldrum says
Great flavours in this dip Ginny. I always forget about dips. I should really make them more often.
Kate | Veggie Desserts says
This dip sounds great, and I’m a sucker for anything with a little cumin in it!
Sandi says
This would be awesome as a game day appetizer…can’t wait for football season!
Ginny McMeans says
Oh,that is so great Melissa. I use it all the time. There are so many benefits so why not! Thanks so much for commenting!
Paula - bell'alimento says
Grabbing my bag of chips now ; )
Melissa from HungryFoodLove.com says
I just started using coconut oil and I loooove it. So cool this recipe calls for it!
Ginny McMeans says
Thanks Elizabeth. Isn’t coconut oil great. I use it in and on everything and I am not kidding! 🙂
Ginny McMeans says
You are so lucky Rebecca! I suppose we do too but it is not from planning. Ha!
Ginny McMeans says
Thank you Kirsten! I think that is what we are going to do tonight. It is the 4th of July!
Ginny McMeans says
You are so right Susan and thanks!
Elizabeth @ Food Ramblings says
This looks great- I love how versatile coconut oil is!
Rebecca {foodie with family} says
A couple of times a year we have “appetizer night” where we do a meal entirely of appetizers, so I’m clearly with you on nibbling 😀 This dip looks so fun!
Kirsten/ComfortablyDomestic says
I’m with you, Ginny! I’d rather nosh on spread of appetizers in lieu of dinner any day. Your dip looks so good and versatile.
Susan says
I’m all for appetizers as meals, then you get lot of little bits of somethings! What a great dip too, definitely versatile for a bunch of things.
Ginny McMeans says
Thanks Lauren! I love it!
Ginny McMeans says
Thanks Stephanie! You won’t be sorry you did. So good!
Lauren Kelly Nutrition says
This looks and sounds fantastic!
Stephanie @ Back For Seconds says
This sounds amazing! I totally need to try this one 🙂