Description
This cool, layered dip will rock your shrimp-loving world!
Ingredients
- 11 ounces, weight Cream Cheese, Softened
- 6 Tablespoons Salsa
- 1 cup Cocktail Sauce
- 12 ounces, weight Frozen Pre-Cooked (Peeled) Mini Salad Shrimp, Thawed
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Colby-jack Cheese
- ½ cups Sliced Green Olives
- 4 whole Green Onions, Sliced
- Tortilla Chips Or Baguettes
Preparation
In a small bowl, combine the cream cheese and salsa. Spread into a 10 inch deep dish baker, or glass pie plate, and drizzle the top with the cocktail sauce.
Arrange the thawed mini shrimp evenly over the top. (Most mini shrimp are already cooked, if not simply follow package directions before this step.)
Sprinkle the top with the two types of cheese, sliced green olives and sliced green onions.
Refrigerate for one hour to allow flavors to blend. Serve cold with tortilla chips or baguettes.
