Monday, March 15, 2010

Shrimp Dip

SHRIMP DIP

1 pkg. (8 oz.) cream cheese, softened
1 can (10 3/4 oz.) condensed cream of shrimp soup
1/2 tsp. Louisiana-style hot sauce
1/4 cup finely chopped celery
1 tbsp. finely chopped onion

Stir cream cheese until smooth. Stir in soup, hot sauce, celery and onion. Refrigerate at least 2 hr. Serve with crackers, chips or fresh vegetables. Makes 2 1/4 cups.

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