January 01, 2015



A crowd-pleasing seafood dip loaded with crabmeat and shrimp. Once you start scooping nachos or crackers into the layers of cream cheese, seafood, lettuce, shredded cheese, scallion and cocktail sauce, it is going to be hard to stop.

Layered Seafood Dip
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Happy New Year! I hope you had a good start to 2015! We had an enjoyable New Year's Eve with our two next doors neighbors. One of the dishes I served was this seafood dip. I made it for the first time this past summer and have been thinking about it ever since. 

The original recipe came from allrecipes.com, but I made changes to make it my own. The recipe called for green peppers, but since they do not agree with me, I used shredded lettuce instead. It adds lightness, freshness, and texture to the dish. The original recipe also used small shrimp, but since I had an abundance of larger ones, I used those. Additionally, to impart more flavor, I opted for pan-seared method of cooking the shrimp instead of boiling. Finally, I lightened it up a bit with  Neufchâtel cheese and low fat sour cream instead of the full fledged stuff.

Layered Seafood Dip

If you like seafood, you are going to like this dip. As you can see, it is very versatile. If you don't like shrimp, just use crabmeat. If you don't like crab, just use shrimp. And if you really want to impress someone, do it with lobster! I don't have any one I want to impress THAT much! This gal likes to keep the lobster to herself. Shameful!

...Hi. I'm Thao. Don't even think about taking my lobster!!...

Layered Seafood Dip

You don't have to wait until next Christmas Eve to make this dip. Serve this awesome dish the next time you have company, a birthday party, a girl's (or guys'...they like to eat too!) night, Presidents' Day, Ground Hog Day. It doesn't matter...just be sure to make some!!

Layered Seafood Dip




1 lb. (16/20) count shrimp, shelled and deveined
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. olive oil
1 (8 oz.) package Neufchâtel cheese, room temperature
1/2 cup low-fat sour cream
1/4 cup mayonnaise
1 (8 oz.) jar cocktail sauce, divided
2 plum tomatoes (diced), pulp and juice squeezed out
1 1/2 cups shredded lettuce
1 cup shredded mozzarella cheese (I used pizza cheese blend), divided
2  (6 oz.) cans lump crabmeat, drained well
2 scallions (greens only) chopped


Heat a large non-stick skillet on medium high heat. Add oil. Pat shrimp dry with paper towels. Season with salt and pepper. Cook 1 to 2 minutes per side or until opaque throughout. Chop into small pieces. Set aside.

Blend Neufchâtel cheese, sour cream, mayonnaise in a bowl. Place on the bottom of a 12-inch round pan. Place 2 tablespoons of cocktail sauce in a plastic zip lock sandwich bag. Seal and set aside. Spread the remaining sauce over the cream cheese layer. Layer with diced tomatoes, lettuce, half of the cheese, crabmeat, shrimp, and the remaining cheese.

Cut a small, 2mm cut in one corner of the cocktail sauce bag. Squeeze over the cheese layer, making diagonal lines. Top with scallion. Chill for at least 2 hours. Serve with tortillas or crackers. Makes about 6 servings.


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  1. My husband and I love crab and lobster dips! Yours sounds amazing with shrimp! Can't wait to give it a try!

    1. I hope you do try it! I think it's recipe you will want to make again and again.

  2. Your Layered Seafood Dip looks delicious, perfect for any party! Thanks so much for starting your 2015 with Full Plate Thursday and have a great week.
    Happy New Year!
    Miz Helen

  3. Thank you , Miz Helen. Happy New Year to you too!

  4. This looks delicious, I've never had a seafood dip before and I'd love to try your version. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

    1. Thank you, Laura. And thanks for hosting another party. It is always fun checking out what everyone else has brought.

  5. Oh man does this dip ever look delicious! Loving all those big chunks of seafood. You are being featured at Simple Supper Tuesday this week. We would love for you to join us again, starting Monday night at 8pm.

    1. Thank you so much for the feature, Cindy! I'm glad you like the dip—it is really good!