Philly Shrimp Taco Dip Recipe
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Philly Shrimp Taco Dip

1 pkg. cream cheese softened (take out of fridge a few hours ahead)
1/2 c. sour cream
1/4 c. mayonnaise

combine these 3 ingredients with mixer, spread on a pizza pan (foil pan O.K.)

fresh cooked shrimp (a "handful" of fresh) (or 1 can)*
1 bottle seafood cocktail sauce (approx. 1 c.)
2 c. grated mozzarella cheese
3 green onions, chopped
1 tomato, diced (take out the seeds so dish doesn't get mushy)
1/2 c. green pepper, diced (about 1/2 of a pepper usually)
Taco chips (plain, unflavored)

Top the cream cheese mixture with the shrimp (*you can use canned shrimp but fresh is much better, always carefully check shrimp for any shell/cartilage and remove it), Spread cocktail sauce over the shrimp (about 2/3 of the jar). Top with cheese (as much or as little as you want). Top with green pepper, green onion & tomato. Refrigerate. Serve with plain taco chips.

This can be made the night before -- make sure you use only the meat of the tomato so it doesn't get mushy. You can use red or yellow pepper instead of the green pepper for even more color.


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