2 cans shrimp, rinsed and drained (4 1/4 ounces each)
1 (3 ounce) package cream cheese, softened
1/4 cup green onions, finely chopped
2 teaspoons sour cream
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
Finely chop the shrimp; place in a bowl.
Stir in the next six ingredients until well blended.
Cover and refrigerate for 8 hours or overnight.
Serve with crackers.