| 1 | jar (14 oz) tomato pasta sauce (any variety) |
| 1/3 | cup sliced pimiento-stuffed green olives |
| 1/4 | cup vodka |
| 2 | tablespoons tomato paste |
| 1 | teaspoon celery seed |
| 1 | teaspoon red pepper sauce |
| 24 | cooked deveined peeled large shrimp, thawed if frozen |
| 1. | In 1- to 1 1/2-quart slow cooker, mix all ingredients except shrimp. |
| 2. | Cover; cook on Low heat setting 2 to 3 hours. |
| 3. | Serve with shrimp for dipping. Dip will hold on Low heat setting up to 2 hours; stir occasionally. |
| No change. |
|
| Give this dip a change of taste with a flavored pasta sauce such as sun-dried tomato or garlic and onion. |
|
| In addition to shrimp, try diving into this dip with celery sticks or dill pickle spears. |
|
| Add a touch of green color by sprinkling the dip with chopped fresh parsley, green onions or green olives just before serving. |
Nutrition Information:
60 ( 20); 2g ( 0g, 0g); 25mg; 290mg; 7g ( 0g, 3g); 3g 4%; 4%; 0%; 4% 1/2 ; 0 ; 1/2 ; 1/2 1/2