The Cuban Beef Dip
From pink 16 years ago
- 10 minutes to make
- Serves 10
A delightfully different appetizer, try this colorful layered party dip the next time you are entertaining a crowd. The Tops!
Ingredients
- 1 Pound ground beef shopping list
- 1Teaspoon dried cumin shopping list
- 1Teaspoon dried oregano shopping list
- 1-1/4 Cups thick & chunky salsa (12 ounce jar) shopping list
- 1/4 Cup raisins - plumped in hot water* shopping list
- * to plump raisins: place raisins in 1 cup of hot water for 10-15 minutes until softened; drain. shopping list
- 1 Cup light spreadable cream cheese, softened shopping list
- 1/2 Cup fat-free sour cream shopping list
- 1Can crushed pineapple, well drained (14 ounces) shopping list
- 1/4 Cup EACH finely chopped white onion and red shopping list
- and/or green bell pepper shopping list
How to make it
- 1. Brown ground beef with seasonings for 5 minutes on high in large skillet. Drain off fat and blot well with paper towel. (This is important to final appearance of recipe).
- Add salsa and raisins and cook 5 minutes on low.
- Meanwhile, combine cream cheese and sour cream and spread over a serving plate that has an edge.
- Top with hot beef mixture, well-drained pineapple, chopped onions and red (or green) pepper.
- Serve immediately (or chill and serve) with crackers, rolls or sliced pita/flat bread.
noir
shuga
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