LAYERED SHRIMP DIP
Joy Kolsky - Mt. Laurel

1 4-oz package cream cheese, softened
12 tbsp mild salsa, divided
1/2 cup cocktail sauce
3 cans (4-1/4 oz each) small shrimp, rinsed and drained
2 cups (8 oz) Kraft Mexican finely shredded cheddar and Monterrey Jack cheese
5 medium scallions, sliced
tortilla chips

Combine softened cream cheese and 4-1/2 tbsp salsa; spread into an ungreased 9-inch pie plate. Combine cocktail sauce and remaining salsa; spread over cream cheese. Place shrimp evenly over top. Sprinkle with olives. Sprinkle shredded cheeses over olives. Top with scallions. Chill. Serve with tortilla chips.

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