Layered Shrimp Dip

I LOVE to dine outside, and here is another one for you to enjoy Al Fresco (pretty to take to a party, too):
(12-16 servings)

1 package (3 oz.) cream cheese with chives*, softened
6 T. Pico de Gallo*
1/2 cup cocktail sauce with horseradish*
3 cans (6 oz. each) small shrimp, rinsed and drained (or use fresh from the fish dept.*)
1 can (2&1/4 oz.) sliced ripe olives, drained
1 cup (4 oz.) shredded sharp* cheddar
1 cup (4 oz.) shredded Monterrey Pepper* Jack
Sliced green onions
Lemon and lime wedges*
White corn* tortilla strips or Tostito Scoops*

In a small bowl, combine cream cheese and 3 T. pico de gallo; spread into an ungreased 9" glass* pie plate. Combine cocktail sauce and remaining pico de gallo; spread over cream cheese. Arrange shrimp evenly over top. Sprinkle with olives. Combine cheese; sprinkle over top. Add onions. Garnish with alternating lemon and lime wedges around the outter rim. Serve with the tortilla strips or Scoops and a SMILE!!

"Do not blindly follow your habitual route, or you will miss what God has prepared for you".

Rest and be refreshed today.

Love,

MM