Recipe: Scrumptious shrimp dip | Vancouver Sun

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Tangy sour cream and cream cheese play up the shrimp’s natural sweetness in this traditional appetizer from the sixties. It disappears so quickly you might want to make two batches. You can also substitute crabmeat for shrimp, if desired.

Shrimp Dip

8 oz (226 g) cream cheese

½ cup (125 mL) sour cream

¼ cup (60 mL) mayonnaise

8 oz (226 g) small shrimp

1 250 mL jar seafood cocktail sauce

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1 red pepper, diced

4 green onions, diced

1 large tomato, diced

chopped black olives

2 ½ (625 mL) cups shredded mozzarella and cheddar cheese mixed

Ritz crackers

Beat together the cream cheese, sour cream and mayo until smooth and creamy. Spread out on a large plate with an edge or in a 9×13 pan. Gently spread the seafood sauce over the cream cheese mixture. Sprinkle the shrimp over top of the sauce in an even layer.

Layer red peppers, black olives, diced tomatoes, cheeses, green onions, as desired. Top with extra shredded cheese. Refrigerate until serving. Serve with Ritz crackers, potato or tortilla chips.

Serves 4-6

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