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Category: Dips - Seafood Cold
Prep Time: Cook Time: Total Time:
First Layer:
1 (8 oz) pkg cream cheese
2 tsp horseradish
1/2 tsp Worcestershire Sauce
4 tsp mayonnaise
2 tsp fresh lemon juice
Mix all ingredients together and spread in a clear, straight sided bowl. If you are making this dish for a large group, use a springform pan of the appropriate size.
Second Layer:
1 (12 oz) bottle chili sauce or seafood cocktail sauce
Spread the sauce evenly over cream cheese mixture.
Third Layer:
1 large bunch spring onions with green tops, finely minced (about 1/2 cup to taste)
2/3 cup peeled, seeded, chopped cucumber, well-drained
Sprinkle onions and cucumbers over second layer.
Fourth Layer:
3/4 lb cooked shrimp
Dice shrimp (or use the very small salad shrimp) and drain well on paper towels by placing paper towels on top and gently pressing to remove excess moisture. Gently sprinkle shrimp evenly over third layer.
Fifth Layer:
1/4 cup grated cheddar cheese, to taste
1/4 cup sliced Jalapeno peppers (optional)
Sprinkle cheese around the edges. If you like hot dishes, place Jalapeno peppers in 4 inch circle in center; otherwise, omit them. Cover and refrigerate. Serve with crackers and spreading knife.
Variation: Substitute 1 pound crab meat or 3 (6-1/4 oz) cans crab meat for the shrimp. Remove any shell or cartilage and drain as directed above. In the first layer you could substitute Balsamic vinegar for the Worcestershire. No cucumber, use water chestnuts. You could also create a Tex-Mex variation of this with taco sauce, peppers, and taco meat.
5 LAYER SEAFOOD DIP
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Category: Dips - Seafood Cold
Prep Time: Cook Time: Total Time:
First Layer:
1 (8 oz) pkg cream cheese
2 tsp horseradish
1/2 tsp Worcestershire Sauce
4 tsp mayonnaise
2 tsp fresh lemon juice
Mix all ingredients together and spread in a clear, straight sided bowl. If you are making this dish for a large group, use a springform pan of the appropriate size.
Second Layer:
1 (12 oz) bottle chili sauce or seafood cocktail sauce
Spread the sauce evenly over cream cheese mixture.
Third Layer:
1 large bunch spring onions with green tops, finely minced (about 1/2 cup to taste)
2/3 cup peeled, seeded, chopped cucumber, well-drained
Sprinkle onions and cucumbers over second layer.
Fourth Layer:
3/4 lb cooked shrimp
Dice shrimp (or use the very small salad shrimp) and drain well on paper towels by placing paper towels on top and gently pressing to remove excess moisture. Gently sprinkle shrimp evenly over third layer.
Fifth Layer:
1/4 cup grated cheddar cheese, to taste
1/4 cup sliced Jalapeno peppers (optional)
Sprinkle cheese around the edges. If you like hot dishes, place Jalapeno peppers in 4 inch circle in center; otherwise, omit them. Cover and refrigerate. Serve with crackers and spreading knife.
Variation: Substitute 1 pound crab meat or 3 (6-1/4 oz) cans crab meat for the shrimp. Remove any shell or cartilage and drain as directed above. In the first layer you could substitute Balsamic vinegar for the Worcestershire. No cucumber, use water chestnuts. You could also create a Tex-Mex variation of this with taco sauce, peppers, and taco meat.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.