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Shrimp Taco Dip

Shrimp Taco Dip

Print Recipe



  • 8 block of light or 1/3 less-fat cream cheese
  • 2 Tablespoon low-fat milk
  • 1/2 Cup (1/2 of an 8-ounce bottle) chili sauce
  • 1 Cup fresh or frozen (recently thawed) tiny or small cooked shrimp, drained, rinsed and patted dry very well
  • 4 scallions, chopped
  • 3/4 Cup chopped green bell pepper
  • 1 (3 to 4 ounce) can sliced black olives, patted dry
  • 1 Cup (4 ounces) grated, part-skim mozzarella cheese, packed (reduced-fat Monterey Jack cheese can also be used)


  1. Mix the cream cheese and milk in a small mixing bowl with mixer until smooth. Spread on a small serving platter or in a 9x5 inch loaf pan in an even layer.
  2. Layer the remaining ingredients on top of the cream cheese, in the order that they appear in the ingredient list.
  3. Chill at least one hour before serving.
  4. Serve with Mediterranean Snacks® Multigrain Chips.