June's Layered Creamy Chili Shrimp Dip
Yield: 12 servings
This Layered Creamy Chili Shrimp Dip is fun and pretty, plus all kinds of delicious. Grab your favorite crackers and dig in!
Ingredients
- 8 oz. cream cheese at room temperature
- ½ c. chili sauce
- 1 c. finely shredded Colby-Jack cheese
- 1 4- oz. can tiny shrimp drained
- ⅓ c. sliced green olives
- 2 T. diced red bell pepper
- 1 tsp. finely chopped fresh cilantro
- freshly ground black pepper
Instructions
- Spread cream cheese into an even layer on a large plate or small platter. (The plate I used in my pictures is about 11" wide, and the cream cheese is spread about 9" across.)
- Spread the chili sauce on top of the cream cheese, leaving a border of cream cheese showing. Then place the shredded cheese on the next layer, leaving a border of chili sauce showing.
- Then add the shrimp, leaving a border of cheese showing. In the final layer, first place the green olives, then the red bell pepper, and cilantro. Sprinkle freshly ground black pepper over the center.
- Serve immediately. Or June recommends refrigerating for a couple hours to let the flavors mingle. Enjoy with your favorite crackers.
Notes
adapted from my aunt June’s recipe box
Nutrition Information:
Serving: 1 Calories: 112kcal Carbohydrates: 2g Protein: 4g Fat: 10g Saturated Fat: 6g Polyunsaturated Fat: 4g Cholesterol: 28mg Sodium: 213mg Sugar: 1g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.