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Layered Seafood Dip

Layered Seafood Dip
Adapted from 

1 lb. (16/20) count shrimp, shelled and deveined
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. olive oil
1 (8 oz.) package Neufchâtel cheese, room temperature
1/2 cup low-fat sour cream
1/4 cup mayonnaise
1 (8 oz.) jar cocktail sauce, divided
2 plum tomatoes (diced), pulp and juice squeezed out
1 1/2 cups shredded lettuce
1 cup shredded mozzarella cheese (I used pizza cheese blend), divided
2  (6 oz.) cans lump crabmeat, drained well
2 scallions (greens only) chopped

Heat a large non-stick skillet on medium high heat. Add oil. Pat shrimp dry with paper towels. Season with salt and pepper. Cook 1 to 2 minutes per side or until opaque throughout. Chop into small pieces. Set aside.

Blend Neufchâtel cheese, sour cream, mayonnaise in a bowl. Place on the bottom of a 12-inch round pan. Place 2 tablespoons of cocktail sauce in a plastic zip lock sandwich bag. Seal and set aside. Spread the remaining sauce over the cream cheese layer. Layer with diced tomatoes, lettuce, half of the cheese, crabmeat, shrimp, and the remaining cheese.

Cut a small, 2mm cut in one corner of the cocktail sauce bag. Squeeze over the cheese layer, making diagonal lines. Top with scallion. Chill for at least 2 hours. Serve with tortillas or crackers. Makes about 6 servings.