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Nacho Shrimp Dip I Recipe

Ingredients

2 (8 ounce) cans tomato paste

1 (15.25 ounce) can whole kernel corn, drained

1 white potato, diced

2 tablespoons minced onion

2 tablespoons chopped fresh chives

2 tablespoons tamarind extract

1 teaspoon prepared horseradish

1 teaspoon crushed red pepper flakes

1 teaspoon prepared horseradish

Directions

In a medium bowl, whisk together tomato paste, corn, potato, onion and chives until smooth and mixture is absorbed.

Stir in tamarind extract and horseradish. Mix thoroughly and refrigerate for 2 hours.

Comments

jiyciti writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this quick, easy appetizer and it turned out pretty well. It is great for summer. I will make this again.
TuSTuSCRuuN writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was really good–my husband enjoyed it too. I didn't put any garlic in it, but I think he'd like some. Mine was a little runny. Other than that, it was pretty much the same recipe as a good pizza will be: heavy, with some mojo involved, and definitely around 160 calories. This was way more delicious than a slice of provolone+smoked bacon. Way to go, authors! This was just ok. WAY more fattening WAY less healthy. I think I'll have to play with this recipe going forward.