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8 ounces cream cheese, softened

2 tablespoons sour cream

2 teaspoons Worcestershire sauce

1 teaspoon fresh lemon juice

1/2 teaspoon cayenne pepper

1/2 teaspoon chopped garlic

1 (10 ounce) bottle cocktail sauce, divided

1 pound cooked shrimp, peeled, deveined, coarsely chopped, and patted dry with paper towel

1 small (2.25 ounce) can sliced black olives, drained

1 small green pepper, cored and chopped

2 cups finely shredded mozzarella cheese

1/2 cup chopped green onion (white, light green and some of the dark green portion)

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In a large mixing bowl, stir together the cream cheese, sour cream, Worcestershire sauce, lemon juice, cayenne pepper and garlic. Spread mixture evenly in the bottom of a 8 or 9-inch glass pie plate or rimmed serving dish.
Spread 1 cup cocktail sauce evenly over top of the cream cheese mixture.
On top of cocktail sauce, layer (in the following order) the shrimp, olives, green pepper, and shredded cheese. Finish with green onion on top.
Garnish with 3 shrimp, if desired.
Serve with tortilla chips and remaining cocktail sauce on the side.

Make ahead: Can be prepared earlier in the day, covered and refrigerated. Bring to room temperature before serving.