Wednesday, March 30, 2016

Yummy Recipe Wednesday! (Tangy Shrimp Dip)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Today I bring you what I would consider to be a spring dish but you really can make this any time of year. This is one of those recipes that absolutely delicious as it is but there’s lots of room to personalize this dish. I personally like to add some lumped crabmeat and some chopped fresh avocado into this dip. It gives it a sort of guacamole vibe but then again I’m a big fan of Kicked Up Guacamole with Lumped Crabmeat so that probably explains it since there’s a lot of the same ingredients. Anyway, give this a try the next time you’re entertaining guests or you have to make something for a pot luck. I promise it will disappear faster than you can blink an eye. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Tangy Shrimp Dip

  • 1 (8 oz) pkg Cream Cheese, softened
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 2 (4.5 oz) cans Small Shrimp, drained
  • 1 (8 oz) jar Cocktail Sauce
  • 1 cup Shredded Mozzarella Cheese
  • 1/4 cup Chopped Green Onion
  • 1/4 cup Chopped Green Bell Pepper
  • 1 Tomato, chopped

1. In a medium bowl, mix together the cream cheese, mayonnaise and sour cream until smooth; spread into the bottom of a serving dish.
2. Layer the top of the cream cheese mixture with the remaining ingredients in the following order: shrimp, cocktail sauce, mozzarella cheese, green onion, green pepper, and tomato.
3. Cover and refrigerate for at least 1 hour before serving.

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