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PICADILLO CHILI DIP
Cuban inspired, hearty chili dip |
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1 can (15 ounces) no-beans chili
1 can (8 ounces) unsweetened pineapple tidbits, drained
1 can (4 ounces) chopped green chiles
1 package (8 ounces) reduced-fat cream cheese
1/4 cup golden raisins
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1/4 cup toasted, slivered almonds
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In a medium saucepan, combine chili, pineapple, chilies, cream cheese, raisins, chili powder and cinnamon; mix well. Heat until cream cheese melts, stirring continuously. Mix in almonds. Variation: In place of cream cheese, thicken with 1 can (15 ounces) white kidney beans, drained and puréed. *If desired, turkey chili may be substituted for no-beans chili (with consequent changes to the below nutritionals).
Servings: 12
Nutritional Information Per Serving:
Calories 110; Calories from fat 60; Total fat 6g; Saturated fat 3g; Cholesterol 20mg; Sodium 260mg; Total Carbohydrate 8g; Dietary fiber 1g; Sugars 5g; Protein 5g
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Preparation Time: 5 minutes |
Serves: 12 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Fan
United States |
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| This recipe has been viewed 2423 times. |
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