- 4 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 sour cream
- 1/2 cup cooked small shrimp, chopped
- 1/2 teaspoon seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend)
- Whisk together the avocado, picante sauce, olives, sour cream, and shrimp. Season to taste with seasoned salt.
- Refrigerate for 2 hours; stir to mix well before serving.