Picadillo Chili Dip

Cuban inspired, this hearty chili dip gets its signature flavor from its chilies, cinnamon spice, sweet pineapple and raisins – a great way to fit in vitamin-C rich fruit. Its name “picadillo” means “minced meat,” a common ingredient in chili. Serve this flavorful dip with baked tortilla chips or crusty bread.

• Ready In: 5 mins
• Serves: 12
• Yields: 12

Ingredients

• 1 (15 ounce) can  no-beans  chili
• 1 (8 ounce) can  unsweetened pineapple tidbits, drained
• 1 (4 ounce) can  canned diced green chiles, chopped
• 1 (8 ounce) package reduced-fat cream cheese
• 1⁄4 cup golden raisin
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon cinnamon
• 1⁄4 cup  toasted  slivered almonds

Directions

1. 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).
2. Nutritional Information Per Serving:
3. 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.