Seafood and MARIO OLIVE Dip



  • 1 Ripe Avocado, peeled, seeded and mashed

  • 1/2 Cup Picante Sauce

  • 1/4 Cup Sour Cream

  • 1/4 Cup Onion, finely chopped

  • 1 tsp. Lemon Juice

  • 1/4 tsp. Salt

  • 1/2 Cup Chili Sauce

  • 1/4 to 1/2 Lb. Small Shrimp, cooked

  • 2 Tbsp. Fresh Cilantro, chopped

  • 1/3 Cup MARIO BLACK OLIVES, sliced


Combine avocado, 2 Tbsp. of picante sauce, sour cream, onion, lemon juice and salt; mix well. Spread evenly onto bottom of shallow 1-quart clear glass bowl or 8-inch pie plate. Combine remaining picante sauce and chili sauce; mix well. Spoon evenly over avocado mix. Arrange shrimp and MARIO OLIVES over picante mix, sprinkle with cilantro. Cover and chill. For a low carb option, spread dip on top of celery or cucumbers and top with chopped olives and shrimp.

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