This simple recipe is a long-time Clark family classic. We've never made it without our homemade chili sauce, but I assume that you could make do with a commercial version, if pressed.
1 8-ounce package cream cheese, softened
1 to 1/2 cup chili sauce (this is a key source of the spread's flavor, and homemade chili sauce is by far the best; I haven't actually measured the exact amount, but there should be enough for there to be a thin layer over the cream cheese)
1 hard boiled egg, chopped
1 4-ounce can tiny shrimp, drained and crumbled
1/2 to 1 tablespoon chopped fresh parsley (optional)
Crackers (we usually use Ritz crackers or Wheat Thins)
Spread softened cream cheese on a flat platter, approximately 9 inches in diameter. Top with chili sauce and sprinkle with chopped, hard boiled egg and broken shrimp. Add parsley, if desired. Chill. Serve spread on crackers.