8 oz. cream cheese, softened
1/2 c. sour cream
3/4 tsp. cumin
1 c. shredded Monterey Jack cheese with jalapeno peppers
6 oz. frozen cooked tiny shrimp
1/2 c. chopped green olives
1/4 c. chopped pecans.

Combine cream cheese, sour cream and cumin; mixing well until blended. Add cheese, shrimp and olives. Spread mixture evenly into 9 inch pie plate; sprinkle with pecans and paprika for color.

Bake at 350 degrees for 20 minutes. Serve with tortilla chips or crackers.