- 1 (8 oz) Cream Cheese, softened
- 1 can Cream of Shrimp Soup
- 1/4 C. dried minced Onion.
- Garlic Salt, to taste
- 1 Tbs Lemon Juice
- 1 small can of Shrimp, drained
Stir cheese well, until smooth.
Add 1/2 the can of shrimp soup, onion, garlic and lemon juice. Stirring to combine.
Fold in last half of the soup and the shrimps.
Let stand in fridge overnight. Serve cold.
Makes 1-2 cups
Every Christmas Eve, our family has a tradition of having a huge Smorgasbord of finger foods. This is the dip we always make for our crackers. It's tasty and worth making.
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