2 Tablespoons of Worcestershire Sauce
2-4 Tablespoons of Hot Sauce - This depends on how spicy you like it. I use 3.
(2) 8 oz. packages of cream cheese.
Garlic - I used granulated garlic because it's what we had. You can use fresh or that stuff in a jar.
Layer 1 - Mix all of these ingredients together & spread it on the bottom of a platter. I always use a platter with a lip around it since it's a layered dip.
Layer 2 - A bottle of cocktail sauce. I use Louisiana because it's our fave. Spread it on top of the cream cheese.
Now everytime I make this I misread my recipe & end up layering things in a different order. I don't think it matters but the order I'm giving you is the order that the recipe calls for.
Layer 3 - Boiled Shrimp. The recipe says 1 -1 1/2 lbs. Peel them & layer on top of the cocktail sauce. I usually cut some of them up & leave some whole, depending on the size of the shrimp.
Layer 4 - An 8 oz. bag of shredded/grated mozzarella cheese
Layer 5 - Grated Parmesa Cheese. I forgot to buy it this time so I just used parmesan in the can. I've done this before & it's fine.
Layer 6 - 1 Chopped bell pepper
Layer 7 - Green onions. Just put as many as you'd like
Layer 8 - A Roma tomato cut up. I normally make the dip the day before I need it but I wait until the day I need it to put the tomato on. I don't want it to make the dip soggy.
I serve it with Wheat Thins or Sociables but any crackers will do.
This is what you end up with.
Looks good huh?
We're off to the Mitchell's to hopefully watch the Tigers beat the Aggies. Then things will get interesting with the coaching situation. Les is rumored to be one of the top candidates for the Michigan job. We shall see.
Geaux Tigers!! Isn't my shirt cute??