SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Picadillo Dip

Makes: 16 servings
Serving size: 1/4cup Yield: 4 cups
Prep 20 mins Cook 6 hrs to 8 hrs  (low) or 3 to 4 hours (high)
Picadillo Dip
Ingredients
  • 1  pound  ground beef
  • 1 16  ounce jar  salsa
  • 1  medium onion, chopped
  • 1/2  cup  raisins
  • 1/4  cup  sliced pimiento-stuffed olives
  • 2  tablespoons  red wine vinegar
  • 3  cloves garlic, minced
  • 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)
  • Servings Per Recipe 16,
  • cal. (kcal) 94,
  • Fat, total (g) 5,
  • chol. (mg) 18,
  • sat. fat (g) 2,
  • carb. (g) 7,
  • fiber (g) 1,
  • pro. (g) 7,
  • sodium (mg) 217,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe