Slow Cooker Creamy Chili Dip
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.
Servings 48 ounces
Calories 58kcal
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
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