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.
One of the best things about summer is enjoying all of your favorite outdoor activities. Whether you're spending time with family and friends or simply enjoying the warm weather, there's nothing better than a good old-fashioned barbecue. And, of course, no barbecue is complete without some kind of delicious dip! There are so many different ways to make a dip, but one of my favorites is slow cooker chili dip. It's sure to be a hit with everyone who tries it at your next cookout.
Slow cooker chili dip is a delicious, easy-to-make appetizer that is perfect for any occasion. Simply combine all of the ingredients in a slow cooker and let it cook for a few hours. The result is a rich, creamy, flavorful dip that is sure to please everyone. You can serve chili dip with chips, crackers, or vegetables or use it as a topping for vegan nachos. Whether you are looking for an easy recipe to make for a party or want a delicious dip to enjoy at home with your family, this chili dip made in the slow cooker will surely hit the spot.
Table of Contents
Why You'll Love This Vegan Slow Cooker Chili Dip Recipe
Creamy & Delicious- A delicious combination of vegetables, spices, and vegan cream cheese gives this chili dip its rich, creamy texture and flavor.
Slow Cooker- The slow cooker practically does all the work for you, so you can go on about your day and not waste much time in the kitchen.
Great For Parties- Chili dip is a party favorite. Everyone loves it! You'll be asked to bring it to every event, and the chances of having leftovers to bring home are slim!Freezes Well- If for some reason, you have leftovers, this chili dip freezes well for up to 2 months in the freezer.
Easy To Find Ingredients- You can easily find all of the ingredients for this vegan chili dip recipe at your local grocery store if you don't already have them in your pantry.
Equipment Needed To Make This Creamy Chili Dip
- Cutting Board
- Slow Cooker
- Stirring Spoon
- Measuring Cups and Spoons
Ingredients For Slow Cooker Chili Dip
- White Onion
- Extra Virgin Olive Oil
- Pinto Beans
- 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.
What to Serve/Pair With Slow Cooker Chili Dip
This vegan chili dip is the perfect appetizer for game day, parties, or potluck. Serve with tortilla chips, crackers, or veggie sticks for dipping. You can also use it as a sandwich spread or topping on vegan hot dogs and vegan nachos.
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.
Is slow cooker chili dip gluten-free?
Yes. As written, this chili dip is gluten-free. Always check ingredient labels on any pre-packaged items, such as chips and crackers that you will use to scoop the dip.
Do I have to have a slow cooker to make this chili dip?
No, a slow cooker is not required to make this chili dip. However, it does make it easier. You can make it on the stovetop over low heat, stirring occasionally.
Can I use something in place of the dairy-free cream cheese?
Yes! Vegan sour cream or vegan mayonnaise are both great alternatives to dairy-free cream cheese. Remember that sour cream or mayo will result in a less creamy dip.
Will frozen onions work in this chili dip recipe?
Yes, you can use frozen onions in this recipe. There's no need to thaw them. Sautee them straight from frozen before adding them to the slow cooker.
Don't Forget To Come Back And Let Me Know How Your Creamy Vegan Slow Cooker Chili Dip Turned Out!
Slow Cooker Creamy Chili Dip
- 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
- 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.