Spanish potato and ham dip
2
Points®
Total time: 54 min • Prep: 11 min • Cook: 43 min • Serves: 4 • Difficulty: Easy
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.
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