Picadillo Chili Dip

• 1 (15 ounce) canno-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
• 14 cup golden raisin
• 12 teaspoon chili powder
• 14 teaspoon cinnamon
• 14 cup toasted slivered almonds

1. In a medium saucepan, combine chili, pineapple, chilies, cream cheese, raisins, chili powder and cinnamon; mix well.
2. Heat until cream cheese melts, stirring continuously.
3. Mix in almonds.
4. Variation: In place of cream cheese, thicken with 1 can (15 ounces) white kidney beans, drained and pureed.
5. *If desired, turkey chili may be substituted for no-beans chili (with consequent changes to the below nutritionals).
6. Nutritional Information Per Serving:
7. 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.

cannobeans chili, pineapple tidbits, green chiles, cream cheese, golden raisin, chili powder, cinnamon, almonds

Taken from www.food.com/recipe/picadillo-chili-dip-436977 (may not work)