Seafood Dip

Seafood Dip

I got this recipe from my cousin’s wife many years ago. It’s been a tradition now in the family for Christmas ever since. Serve chilled and with your favorite crackers.

Ingredients

2 – 4.25 oz. Cans Crab Meat

2 – 4 oz. Cans Tiny Shrimp

1 1/2 – Bottles Chili Sauce

1 1/2 – Bottles Seafood Cocktail Sauce

3 – 8 oz. Tubs of Philadelphia Fat Free Cream Cheese/Softened

1 – Teaspoon Dried Parsley

*Open and drain all 4 cans of Crab Meat and Tiny Shrimp in coriander. After fully drained pour mixture into a large bowl and with a fork gently toss Crab and Shrimp until fully mixed. Set aside.

* Spread softened Philly Cream Cheese on to the bottom of  dish.

*  Take the Crab and Shrimp mixture and layer on top of Philly Cream Cheese.

* Layer the Chili Sauce on top of the Crab/Shrimp mixture.

* Layer the Seafood Cocktail Sauce as the last layer topping.

* Sprinkle Parsley on top.

* Refrigerate for at least 4 hours before serving.

** You can use a Pyrex 8×8 Baking dish or 2 6×6 Hefty or Ziploc square plastic bowls for the recipe.**

I made this recipe with the 2 Ziploc plastic bowl. When making the recipe in the 2 plastic bowls use only one bottle of Chili Sauce and Seafood Cocktail Sauce instead of the 1 1/2 bottles for the 8×8 baking dish. The reason I use the smaller plastic bowls is they are easier to store in the frige than the bigger baking dish.