Recipe by Beer Can Dan
"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!
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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
cooked small shrimp, chopped
seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend)
I substituted Rotel Diced Tomatoes & Green Chilies for the picante sauce and added Slap Ya Mama Cajun Seasoning (Louisiana) for the seasoned salt. In addition, I drained & rinsed the shrimp prior to adding. Super good!
Sorry, did not like this at all.
Fabulous guacamole dip however i preferred your hotter version. The chef is kinda cute too.
Wow, this sounds like a party pleaser! There is something in it for all of your taste buds to say "Alright!!" I love the flavor combinations!
Hey, I used crab, it was unbelievably delicious. Super easy to prepare, too.
Wow Dan, you out did yourself on this recipe. One of my all time favorites. Keep posting your secrets.
WOW - what a surprise...very tangy, nice bite (albeit mild) and great texture. From the discriminating chef to the frozen meal gourmet, all my guests loved it making it one of few universal crowd pleasers in my recipe collection. I made no alterations and prepared the dip exactly as described in the recipe...can't think of anything I would have changed. BTW, photo doesn't due it justice. Mine came out a pale green and not the strange brown color in the picture.
* Percent Daily Values are based on a 2,000 calorie diet.
Gulf Coast Guacamole Dip
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 81
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