Ingredients
The following ingredients have 6 Servings
- 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
Instruction
- 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.
