A tremendous appetizer you can serve year round,
although it's especially colorful and suited for Christmastime
and New Year's Day...
Serves: (10 to 12)
Prep: 15 Mins.
2 (8 oz. pkgs.) cream cheese, at room temperature
1 (12 oz. bottle) chili sauce (preferably Heinz)
1 (4.75 oz. can) chopped black olives, drained
½ lb. cooked, peeled and cooled salad shrimp
1/8 teaspoon old bay seasoning
1/8 teaspoon ground garlic powder
1/8 teaspoon kosher salt
1/8 teaspoon ground pepper
4 green onions, very finely chopped
1 red bell pepper, very finely chopped
2 heaping tablespoons, very finely chopped fresh parsley; plus more for garnish
--Ritz and Wheat Thin crackers for scooping up the appetizer ~
On a 9x13” platter, spread the cream cheese evenly to cover bottom. Spread chili sauce over the cream cheese. Sprinkle chopped olives over the chili sauce. Place salad shrimp in a single, decorative layer on top of the olives, and dust with each of the spices. Sprinkle with chopped green onions, red bell pepper and fresh parsley. Serve immediately.– Enjoy!
If you refrigerate any leftovers, be sure to bring to room temperature before scooping.