Picadillo Dip

Picadillo Dip Enlarge Image
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5 users rated this recipe an average rating of 3.5
Makes:
16 servings
Serving Size:
1/4 cup
Yields:
4 cups
Prep:
20 mins
Cook:
6 hrs to 8 hrs (low) or 3 to 4 hours (high)
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Picadillo Dip

Ingredients
1
pound ground beef
1
16 ounce jar salsa
1
1/2
cup raisins
1/4
cup sliced pimiento-stuffed olives
2
tablespoons red wine vinegar
3
1/2
teaspoon ground cinnamon
1/2
teaspoon ground cumin
1/4
cup slivered almonds, toasted
 
Slivered almonds, toasted (optional)
 
Toasted pita wedges or bagel chips

Directions

  1. 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.
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  3. 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
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