Shrimp Cocktail Dip

- 1 cup ketchup-style chili sauce, such as Heinz 57
- 1 medium celery rib with leaves, finely chopped
- 1 scallion, white and green parts, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon bottled horseradish
- Hot red pepper sauce, to taste
- 8 ounces cooked, deveined, finely chopped shrimp
- One 8-ounce package cream cheese, at room temperature
- Crackers, baguette slices, or celery sticks, for serving
Instructions:
This is shrimp cocktail for a crowd.
- In a medium bowl, mix the chili sauce, celery, scallion, parsley, lemon juice, horseradish, and hot pepper sauce. Cover and refrigerate for 2 hours to allow the flavors to blend. (The cocktail sauce can be prepared up to 2 days ahead, covered, and refrigerated.)
- Reserve about ½ cup of the chopped shrimp. Stir the remaining shrimp into the cocktail sauce. Place the cream cheese on a serving platter, and pour the shrimp mixture over the top. Top with the reserved shrimp, and serve immediately with the crackers.