1 (8-ounce) package cream cheese, at room temperature
1 teaspoon fresh dill weed, chopped
1 (12-ounce) bottle cocktail sauce
1/4 pound small frozen cooked salad shrimp, thawed and patted dry
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup diced green pepper
1/2 cup diced roasted sweet red peppers
1/4 cup chopped fresh chives
Beat cream cheese until smooth. Stir in dill weed. Spread on a 12-inch round serving platter to within 2 inches of edge.
Combine coctail sauce and shrimp. Carefully spread in an even layer over the cream cheese, taking care not to dislodge the bottom layer.
Sprinkle with mozzarella cheese, green pepper, and roasted red peppers. Top with chives and serve with an assortment of cocktail crackers.
Spread may be made a day in advance and refrigerated. Let come to room temperature before serving.