Colorful shrimp spread is a deliciously different appetizer for parties and tailgates. It is a take-off on the ever popular Mexican 7-Layer Dip, layered with seasoned cream cheese, cocktail sauce, shrimp, mozzarella cheese, and sweet peppers.
Colorful Shrimp Spread Recipe
1 (8-ounce) package cream cheese, at room temperature
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon fresh dill weed, chopped (or 1/4 teaspoon dried dill weed)
1/2 to 3/4 cup cocktail sauce (I like the zesty or spicy variety)
18 to 20 cooked jumbo shrimp, coarsely chopped (see Notes)
1 cup (4 ounces) fine-shredded mozzarella cheese
1/2 cup diced green bell pepper (sweet capsicum)
1/4 cup diced roasted sweet red peppers
1/4 cup chopped fresh chives
Cocktail crackers, pretzel crackers, or tortilla chips
Beat cream cheese, onion powder, and garlic powder until smooth. Stir in dill weed. Spread on a 12-inch round serving platter to within 2 inches of edge.
Spread cocktail sauce over cream cheese, taking care not to dislodge the bottom layer. Follow with layers of shimp, mozzarella cheese, green bell peppers, roasted red peppers, and top with chives.
Serve with an assortment of cocktail crackers, pretzel crackers, or tortilla chips. The idea is to scoop up from bottom to top to get a taste of each layer.
This spread/dip may be made a day in advance and refrigerated. Let it come to room temperature before serving.
Yield: about 12 servings
• If you prefer a dip that can be spooned on to individal plates, this also works well simply mixed together. Beat the cream cheese, onion powder, garlic powder, and cocktail sauce until smooth. Fold in dill weed, shrimp, mozzarella cheese, bell peppers, and roasted peppers. Top with chives. It may also be gently heated in the microwave until the cheese melts, then top with chives to serve.
• May substitute 1/2 pound small frozen cooked salad shrimp, thawed and patted dry for the jumbo shrimp.
• Diced, raw sweet red bell peppers may be substituted for the roasted red peppers.
Colorful Shrimp Spread Recipe Photo ©2020 Peggy Filippone