Picadillo Dip Recipe
Picadillo Dip Recipe photo by Taste of Home
Next Recipe
Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Cook: 65 min.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Cook: 65 min.
MAKES: 16 servings


  • 1 pound ground beef
  • 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

Nutritional Facts

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


  1. 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.
Originally published as Picadillo Dip in Taste of Home August/September 1996, p64

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Picadillo Dip

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image