Amy's Surprise Spread and Dip

 Amy's Surprise Dip

Amy is family and an incredible cook among many other things. She is so talented in whatever she does. Here is a copy of her Surprise dip. It is so good. Bring out the chips and dig in.

Recipe ingredients:

• 1 x brick cream cheese or 250 grams of soft cream cheese, Here on Vancouver Island I buy  Island Farms Cream Cheese.
• ⅔ cup or 160 ml of mayo. I prefer Hellman's Mayonaise
• ¼ cup or 60 ml of sour cream
• garlic salt 
• 1 cup or 240 ml of cooked shrimp, chopped coarsely. You can use fresh or frozen. However, get good-quality shrimp. Feel free to increase or decrease the amount as to your preference. Set on a paper towel to absorb any moister.
• 2 jars of tangy seafood sauce
• 2 cups or 480 ml of mozzarella cheese, shredded on the coarse setting.
• 6 green onions, chopped
• ⅓ cup or 80 ml of red peppers, chopped
• ⅓ cup or 80 ml of yellow pepper, chopped
• ⅓ cup or 80 ml of orange pepper, chopped
• 1 cup or 240 ml of tomatoes, seeded and liquid removed, chopped. Set on a paper towel to absorb any moister.

Mix the first 3 ingredients with a mixer until no lumps. If you are not using spreadable cream cheese, it’s easier if you take the cream cheese out of the fridge a bit first to let it warm up. 

This is your bottom base of dip, now spread in a 9 x 13-inch pan. Add cut-up cooked shrimp on top of the cream cheese.

Next, add 2 jars of tangy seafood sauce and top with mozzarella cheese, chopped green onion, the different coloured peppers and tomato. 

Call in the troops.