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A side view of a clear bowl full of a rich brown chili dip with pita chips on the side.
5 from 5 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


  • 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.


It will keep in the refrigerator for 4 days.


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