Shrimp 7 Layer Dip Recipes

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LAYERED SHRIMP DIP

People's eyes light up when I set this special snack on the table. Layered Shrimp Dip has a terrific combination of flavors and looks so pretty. Once folks start dipping, they can't seem to stop. -Sue Broyles, Cherokee, Texas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 12-16 servings.

Number Of Ingredients 9



Layered Shrimp Dip image

Steps:

  • In a small bowl, combine cream cheese and 3 tablespoons salsa; spread into an ungreased 9-in. pie plate. Combine cocktail sauce and remaining salsa; spread over cream cheese. , Arrange shrimp evenly over top. Sprinkle with olives. Combine cheeses; sprinkle over top. Add onions. Chill. Serve with tortilla chips.

Nutrition Facts : Calories 95 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 387mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.

3 ounces cream cheese, softened
6 tablespoons salsa, divided
1/2 cup cocktail sauce
3 cans (6 ounces each) small shrimp, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Sliced green onions
Tortilla chips

SEVEN-LAYER SHRIMP DIP WITH MANGO SALSA

Be sure to use a thickish tortilla chip with this tropical appetizer. This dip will disappear quickly. You may use regular salsa or any fruit salsa you prefer. You may also layer this on a decorative serving dish, which is what I usually do.

Provided by dawnie2u

Categories     Mango

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12



Seven-Layer Shrimp Dip With Mango Salsa image

Steps:

  • Cream the cream cheese, sour cream, Worcestershire sauce, lemon juice, pepper, garlic together until smooth.
  • Spray the springform pan with a non-stick shortening spray.
  • Spread the cream cheese mixture in 9" springform.
  • Layer the spread the green chiles over the cream cheese mixture.
  • Next layer the mango salsa, green onions, chopped shrimp, and black olives.
  • Top with shredded cheese.
  • Garnish with the chopped cilantro.
  • Refrigerate until ready to serve.
  • Place on large plate and remove springform sides.
  • Serve with corn tortilla chips.

3/4 lb cooked shrimp, peeled and chopped
16 ounces cream cheese
4 tablespoons sour cream
4 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 garlic clove, minced
4 ounces canned green chilies
12 ounces mango salsa
1/2 cup green onion
3/4 cup black olives, sliced
1/4 cup chopped fresh cilantro leaves
2 cups monterey jack cheese (finely shredded)

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