Gulf Coast Guacamole Dip
"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! "
Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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)