1 small onion, finely chopped
1 Tbsp. coconut oil
2 cans (15 oz. each) pinto beans, drained and rinsed
2 cups salsa
6 oz. vegan cream cheese
2 cans (15 oz. each) pitted black olives, drained, sliced and chopped
1 Tbsp. chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
Heat the oil in a skillet to medium high heat.
Add the finely 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 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.