Yield: 1 Servings
|1 tablespoon||Grated onion|
|1½||Sticks butter; room temperature|
|8 ounces||Cream cheese; room timperature|
|4 tablespoons||Mayonnaise (like Hellman's)|
|1 tablespoon||Lemon juice|
|1 can||(10 oz) tiny shrimp or one of those cans with "broken pieces" of shrimp|
|Salt and/or garlic salt to taste|
Cream butter and cream cheese. Add onion, mayo, lemon juice and salt.
Blend. Add drained shrimp. Serve at room temperature. Keeps well in refrigerator.
Posted to EAT-L Digest by Pat Hogberg <DHOGBERG@...> on Sep 11, 1997