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Mexican Shrimp Dip

 Mexican Shrimp Dip
Our family tried a shrimp cocktail at a Mexican restaurant and we liked it so much that I duplicated it at home. I now make this dip at least once a month. —Romona Rutherford, Tahlequah, Oklahoma
10 ServingsPrep/Total Time: 15 min.


  • 1 cup ketchup
  • 1 cup salsa or picante sauce
  • 1/4 cup tomato juice
  • 3 medium plum tomatoes, chopped
  • 2 medium ripe avocados, peeled and chopped
  • 1 medium red onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 cup finely chopped green pepper
  • 1/2 cup minced fresh cilantro
  • 1 pound frozen cooked salad shrimp, thawed and well drained
  • Tortilla chips


  • In a large bowl, combine the first nine ingredients. Spread into a
  • 9-in. pie plate; top with shrimp. Chill until serving. Serve with
  • tortilla chips. Yield: 10 servings.
Nutritional Facts: 1/4 cup (calculated without tortilla chips) equals 151 calories, 7 g fat (1 g saturated fat), 88 mg cholesterol, 527 mg sodium, 12 g carbohydrate, 3 g fiber, 11 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.