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Summer Reading and Layered Seafood Spread

Author A Pinch of Salt Lake


  • 8 oz cream cheese softened
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • dash of garlic salt
  • 1 teaspoon Worcestershire
  • 8 oz jar chili sauce or 8 oz homemade chili sauce
  • 1/2 bunch chopped green onions
  • 2 cups crab meat or shrimp small or large, cooked, deveined and chopped if desired


  1. Combine softened cream cheese, mayo, sour cream, garlic salt and Worcestershire in a medium bowl.
  2. Spread onto a serving platter. The cream cheese mixture should be spread into a 10-12 inch circle. You may also use a pie plate.
  3. Pour the chili sauce on top of the cream cheese mixture, taking care to not mix into the cream cheese. Make sure the seafood is drained well. If you have rinsed the shrimp, blot dry with paper towels to avoid making the dip watery.
  4. Top the cream cheese and chili sauce with green onions and seafood.
  5. Serve with crackers or sliced baguette.

Recipe Notes

-The original recipe says to make this several hour before serving. I have done this but usually wait to top the cream cheese with the rest of ingredients until just before serving. The chili sauce tends to bleed onto the cream cheese mixture if making too far in advance. If you want to make this ahead of time, mix all of the ingredients in the cream cheese layer ahead of time, spread onto a platter, cover and set in fridge. Rinse the seafood, blot dry and put in a Ziploc bag. Chop the green onions, place in a small Ziploc bag. Just before serving, assemble.