*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was very popular when I brought it to an Easter party. The only change I made was to combine the cocktail sauce with the cream cheese sour cream and mayo rather than layering them separately. I served it with melba toast rounds. Very good!
I liked this recipe but changed it a lot so only gave 4 stars. Like another reviewer I substited a good zesty seafood cocktail sauce and substited garlic & chive-flavored cream cheese for more flavor. Other changes that made it AWESOME: sweet peppers (yellow red and orange) instead of the green. 2 cups of rip tomato instead of 1. I also added black pepper Vege-Sal crushed red pepper paprika garlic power and 2 cloves of garlic. By making those changes it was spicy with garlic and had a great smoked taste. It may be too spicy for some but we like heat.
I've made this numerous times and it's always a hit. I used the imitation crab sticks and shred them and use the canned baby shrimp. I've also made it with just cream cheese as the bottom layer (minus the mayo/sour cream)
we love this dip for many special occasions. I have used more crab and larger shrimp for a more distinct flavour. We eat this with nachos-plain or flavoured- or crackers. If you can make it a day or 2 before needed the flavours blend together nicely
I didn't have the cocktail sauce so I used a cup of catsup with some horseradish dash of salt and sugar and a few drops of fresh lemon juice. Also used red yellow and green peppers for color. A huge hit at our New Year's Eve party will definitely make this again.