Posted by Grandma Jeanne on May 18, 2009
1/2 cup milk
2 (8 ounces) packages cream cheese, softened
2 (4 1/2 ounces) cans shrimp, chopped and drained
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon dill seed
Blend milk and cream cheese.
Stir in shrimp, lemon juice, Worcestershire sauce, garlic salt, and dill.
Cover and chill for l hour or more.
Makes 3 cups. (This recipe can easily be cut in half.)
Posted by Grandma Jeanne on May 4, 2009
8 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons grated onion
Tabasco sauce to taste (3 or 4 drops)
1 can shrimp, washed and drained, or 1 package frozen tiny shrimp, thawed and chopped
Salt and white pepper to taste
Mix all ingredients. Add shrimp last.
Serve with assorted crackers.
This is better made the day before it is to be served.
Variations: Use 2 tablespoons of chopped chives or parsley flakes for color. 1 tablespoon of chili sauce gives it a pretty pink color.