A hot dip prepared in the slow cooker with interesting ingredients including ground beef, salsa, onion, raisins, pimento-stuffed olives and garlic and spiced with cinnamon and cumin. Good with pita bread triangles or tortilla chip “Scoops.”
In a large skillet, cook ground beef until brown. Drain off fat. In a 3 1/2- or 4-quart slow cooker, stir together beef, salsa, onion, raisins, olives, red wine vinegar, garlic, cinnamon and cumin.
Cover and cook Picadillo Dip on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours.
Stir in the 1/4 cup almonds. If desired, sprinkle with additional almonds. Serve Picadillo Dip with toasted pita wedges.