Picadillo Dip

Picadillo is usually a mix of garlic, onion, tomatoes, and meat, but this version adds olives, almonds, and raisins for a sophisticated twist.

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  • Makes: 16 servings
  • Serving Size: 1/4 cup
  • Prep: 20 mins
  • Cook: 6 hrs to 8 hrs (low) or 3 to 4 hours (high)

Picadillo Dip

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Directions

  1. In a large skillet cook ground beef until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. In a 3 1/2- or 4-quart slow cooker combine ground beef, salsa, onion, raisins, olives, 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. Serve immediately or keep warm, covered, on warm or low-heat setting for up to 2 hours.

From the Test Kitchen

*

To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

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Nutrition Facts (Picadillo Dip)

  • Per serving:
  • 94 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 18 mg chol. ,
  • 217 mg sodium ,
  • 7 g carb. ,
  • 1 g fiber ,
  • 7 g pro.
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