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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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    10 servings

Ingredients

  • 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

Directions

  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup: 151 calories, 7g fat (1g saturated fat), 88mg cholesterol, 527mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 11g protein.

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