Picadillo Dip Recipe

Picadillo Dip Recipe photo by Taste of Home

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For a hearty hot dip that's both sweet and savory, try this recipe from Lisa Revell of Vernon, New Jersey. "The unusual combination of ingredients makes this snack great," Lisa informs.

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Picadillo Dip Recipe

Prep: 10 min. Cook: 65 min.

Yield: 16 Servings

10 65 75

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 cup water
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/4 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 cup raisins
1/2 cup slivered almonds
1/4 cup sliced pimiento-stuffed olives
1/2 teaspoon sugar
Tortilla chips

Directions

In a large saucepan, cook beef over medium heat until no longer pink. Add the water, garlic, salt and pepper. Cover and simmer for 20 minutes; drain. Stir in the next six ingredients. Cover and simmer for 45 minutes, stirring occasionally. Serve hot with chips. Yield: 4 cups.

Nutritional Facts 1 serving (1/4 cup) equals 97 calories, 5 g fat (1 g saturated fat), 14 mg cholesterol, 178 mg sodium, 8 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Picadillo Dip in Taste of Home August/September 1996, p64