- Prep Time
- 25 mins
- Total Time
- 35 mins
Ingredients
- 2
- diced vine ripe red tomatoes
- 500
- 4
- shredded green leaf lettuce
- 1000
- 1
- Cooked Small Pacific White Shrimp Peeled, Deveined, Tail On, defrosted
- 340
- 1/2
- finely diced red onion
- 125
- 3
- finely chopped fresh cilantro
- 45
- 1
- fresh lime juice
- 15
- 1
- First Cold Pressed Extra Virgin 100% Olive Oil
- 15
- 1/2
- freshly ground black pepper
- 3
- 1 1/2
- guacamole
- 375
- 1 1/2
- Medium Roadhouse Salsa
- 375
- 2
- Light Sour Cream
- 500
- 2
- Finely Shredded Pizza Cheese Blend
- 500
- 1/2
- fresh finely sliced chives
- 125
- 2
- Multigrain Tortilla Chips
- 480
Method
Step 1
Prepare the lettuce and tomatoes as needed. Wash and dry the shrimp, remove their tails, chop them up and mix them in a bowl with the diced red onion, cilantro, lime juice, olive oil and black pepper, set aside. Measure out remaining ingredients.
Step 2
You can layer your dip any way you like, but here is what I did: Place half of the lettuce in a tall clear serving vessel, top with half of the diced tomatoes, half of the shredded cheese and half of the sour cream. Sprinkle with half of the chives, cover with all of the shrimp mixture and then the salsa. Cover with the remaining lettuce and tomatoes, then all of the guacamole, the last of the cheese and finish it of with the remaining sour cream and fresh chives.
Step 3
Cover and refrigerate until needed.
Step 4
Serve with the tortilla chips and enjoy!
Tips
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Nutritional Facts Per Serving
- Calories:
- 150
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 14 g
- Fibre:
- 1 g
- Cholesterol:
- 45 mg
- Protein:
- 9 g
- Sodium:
- 400 mg
- Potassium:
- 137
