- In a large skillet, cook ground beef until brown. Drain off fat. In a 3 1/2- or 4-quart slow cooker, stir together beef, salsa, onion, raisins, olives, red wine vinegar, garlic, cinnamon, and cumin.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- Stir in the 1/4 cup almonds. If desired, sprinkle with additional almonds. Serve with toasted pita wedges.
Nutrition Facts (Picadillo Dip)
- Per serving:
- 94 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 18 mg chol.,
- 217 mg sodium,
- 7 g carb.,
- 1 g fiber,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet