#1087 - Shrimp Cocktail Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese
1/2 cup Breakstone's sour cream
1/4 cup mayo
1 cup good quality cocktail sauce
2 cups shredded mozzarella cheese
10oz. of baby shrimp (FULLY COOKED)
2 green onions (chopped into very small pieces--you can add more or less to your taste)
1 tomato (chopped into bite sized pieces)
fresh ground pepper (optional)

If shrimp is frozen, dump shrimp into a bowl and add warm water. Keep draining the water and adding more warm water until the shrimp are at room temperature--drain and set aside. If you use shrimp from a can, drain and rinse well--set aside. In a bowl add softened cream cheese, sour cream and mayo--stir until well mixed--you can use a mixer if you want it really smooth. Spread cream cheese mixture evenly on to a dinner plate. Use a spoon to gently spread the cocktail sauce on top of the cream cheese layer. Sprinkle the chopped tomatoes on top of cocktail sauce layer (grind a little pepper on top of tomatoes if you wish). Sprinkle chopped green onions on top of the tomato layer. Sprinkle shrimp on top of the green onions layer. Sprinkle shredded mozzarella cheese on top of the shrimp layer. Carefully cover the plate with Saran Wrap and refrigerate until cold. Serve with good quality crackers.