Slow Cooker Fiesta Dip

We can all agree that the Crock-Pot Cook & Carry Slow Cooker is one of the greatest inventions for tailgating season. You throw everything into a pot, give it a stir, then leave it cooking until you need it. How much easier can it get?

Plus, slow-cooking this fiesta dip gets it so incredibly melty (which we all know can be a struggle with vegan cheese!).

Not only does the 6-quart pot mean you can feed a big crowd, but the locking lid means you can securely bring it to your tailgate and it’ll even shift to warm setting once it’s done cooking!

For this slow-cooker fiesta dip, you’ll need:

petite diced tomatoes

vegan chive cream cheese

vegan sour cream

vegan pepper jack shreds

vegan bacon bits

frozen corn

+ spices

All you have to do is mix everything up and let it cook on low for three hours. HELLO, MELTY GOODNESS!

This post is sponsored by Crock-Pot.

Slow Cooker Fiesta Dip

5 from 4 votes

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Ingredients

  

• 1 8oz can petite diced tomatoes
• 1 8oz tub vegan chive cream cheese or plain vegan cream cheese + 1 tbsp chives
• 1/2 tub vegan sour cream
• 1 12oz bag vegan pepper jack shreds
• 1/2 cup vegan bacon bits
• 2 cups frozen corn
• 2 tsp garlic salt
• 1 1/2 tsp onion powder
• 1 tbsp dried parsley
• 1 tsp dried dill
• 1/4 tsp black pepper
• green onion for topping

Instructions

 

• Mix everything together (except for green onion) in your crock-pot.
• Turn your Crock-Pot® slow cooker on low for three hours.
• Once done, give it another stir, top with green onions, and serve with garlic knots or tortilla chips!