Layered prawn dip

    45 minutes

    Olives not only make this creamy layered prawn dip look pretty, they add a nice flavour twist to an otherwise straightforward party favourite.

    11 people made this

    Serves: 24 

    • 225g cream cheese, softened
    • 225g seafood cocktail sauce
    • 250g cooked small prawns
    • 3 spring onions, chopped
    • 65g sliced black olives, drained

    Preparation:15min  ›  Extra time:30min chilling  ›  Ready in:45min 

    1. Spread cream cheese on a medium round serving platter. Layer with cocktail sauce. Top with baby prawns, spring onions and olives. Chill in the refrigerator at least 30 minutes before serving.

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    Reviews in English (11)


    Yummmy! I mixed in a few drops of hot sauce; then spread a very thin layer of the cream cheese onto a small platter. Because I was having a small dinner party with other appetizers the plate I used was about the size of a salad plate. Smooth the cream cheese all the way to the 'lip' of the plate (reduced the ingredients). Spread an even layer of cocktail sauce over the cream cheese; I think this sauce can be overpowering so keep it thin. Drain frozen baby shrimp well to spread over the top of the cocktail sauce; next, green onions, chpd tomatoes, & finely shredded mozzeralla cheese as suggested by another reviewer. I also left off the black olives. This makes a pretty dish and I like the thin layers to scoop up with the thin triangular shaped Triscuit crackers. I served with Cheese Easy Squares, honey roasted peanuts; as well as blue chips with a artichoke salsa. A hit with my guests!  -  31 Jul 2006  (Review from Allrecipes USA and Canada)


    I have been making this dip for a long time. There are always several people who go crazy for it and insist I make it again for them. I use half cream cheese and half mayonnaise as the base and add a layer of shredded mozarella cheese. It goes great with Ritz crackers.  -  08 Dec 2006  (Review from Allrecipes USA and Canada)


    This is a wonderful party dip. It is pretty and is very easy to prepare. My guests loved it. I will definitely make it again.  -  24 Sep 2001  (Review from Allrecipes USA and Canada)