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Spanish potato and ham dip

5
Points®
Total Time
54 min
Prep
11 min
Cook
43 min
Serves
4
Difficulty
Moderate
Spice things up at your next gathering with this wonderful Spanish-inspired savory dip. Great for fresh vegetables, the rich tomato sauce, salty ham and potato mixture are a great tapas treat. The combination of paprika, tomato paste, and vinegar in this sweet-and-tangy dish is a typical sauce used in many classic Spanish tapas recipes. Cut carrot stick and celery sticks are a great first option for dipping.

Ingredients

Cooked lean ham

4 oz, chopped

Olive oil

1 Tbsp

Uncooked potato

1½ pound(s), scrubbed and cut into 1-inch chunks

Reduced sodium chicken broth

2 cup(s), fat-free

All-purpose flour

2 tsp

Paprika

½ tsp

White wine vinegar

1 Tbsp

Tomato paste

1 Tbsp

Cayenne pepper

⅛ tsp, or to taste

Instructions

  1. Spray a very large nonstick skillet with nonstick spray and set over ­medium heat. Add the ham and cook, stirring often, until lightly browned, 2–3 minutes. Transfer the ham to a large bowl.
  2. Heat the same skillet. Swirl in 2 teaspoons of the oil, then add the potatoes and cook, stirring often, until golden, 2–3 minutes. Add 1 cup of the broth and simmer, covered, until the potatoes are just tender, about 15 minutes. Uncover and cook until any remaining liquid evaporates. Transfer the potatoes to the bowl with the ham.
  3. Swirl the remaining 1 teaspoon oil in the same skillet, then add the flour and paprika and cook, stirring constantly, 1 minute. Gradually add the remaining 1 cup chicken broth, and the vinegar, stirring to keep the mix­ture smooth. Add the tomato paste and cayenne. Simmer, stirring occa­sionally, until the sauce is smooth and thickened, 6–8 minutes.
  4. Return the ham and potatoes to the skillet and stir gently until evenly coated with sauce. Serve hot.

Notes

Serve with crunchy carrot spears for a nice contrast to the sauce's savory mix of flavors.Paprika is a powdered blend of sweet red peppers that can range in flavor from mild to hot. Most varieties sold in supermarkets that are simply labeled “paprika” are mildly spicy. If you can find it, use smoked paprika for extra flavor. Or, to bring out the flavor of a mild paprika, roast it in a dry skillet over medium heat, stirring constantly, 1 to 2 minutes, then cool before using.

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