An award winning dip that’s festive and a big hit with avocado fans. Most feedback was based on the shrimp. It threw everyone for a loop and added an unexpected flavor and texture. Try substituting canned shredded crab meat if you’re a crab lover. You can vary the ingredients to taste and based on how large the avocados are. My dip has never come out the same way twice, but always a big hit!
Original recipe makes 5 cups
Ingredients
4 ripe avocados – peeled, pitted, and mashed
1 1/2 cups picante sauce (such as Pace® Picante Sauce)
1 (4 ounce) can chopped black olives
1 (8 ounce) carton sour cream
1/2 cup cooked small shrimp, chopped
1/2 teaspoon seasoned salt (such as Morton® Nature’s Seasons® Seasoning Blend)
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PREP
20 mins
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READY IN
2 hrs 20 mins
Directions
- Whisk together the avocado, picante sauce, olives, sour cream, and shrimp. Season to taste with seasoned salt.
- Refrigerate for 2 hours; stir to mix well before serving.
Nutrition
Calories: 103 kcal
Carbohydrates: 5.2 g
Cholesterol: 11 mg
Fat: 9 g
Fiber: 2.9 g
Protein: 2.1 g
Sodium: 197 mg