Shrimp Olive Dip
1 can (10 1/2 oz) cream of shrimp soup, undiluted
1 can (8 oz) ripe olives, drained and chopped
1 (8 oz) pkg cream cheese, cut into chunks
2 Tbsp lemon juice
1 tsp Worcestershire sauce
3/4 tsp curry powder (or cayenne pepper)
Combine soup and cream cheese in a 1-quart microproof casserole dish.
Cover and cook on 60 (bake) microwave power setting for 3 minutes.
Remove and stir until cheese is well blended.
Stir in remaining ingredients.
Cover and cook on 60 (bake) for 2-3 minutes, or until hot.
Place over a candle warmer to keep hot.
Serve as a dip with tortilla chips, corn chips or potato chips.
Makes about 2 1/2 cups of dip.
Pairs Well With
A quick and easy dip recipe. Great for parties, holidays or any occasion.