Shrimp dip #02

Yield: 6 Servings

Measure Ingredient
1 can Frozen shrimp soup (no substitution)
1 pack (8-oz) cream cheese
1 can (4.5-oz) shrimp; chopped or-
½ pounds Boiled shrimp
¼ teaspoon Garlic powder
¼ teaspoon Salt
1 teaspoon Tabasco
1 teaspoon Lemon juice

Melt soup and cheese in double boiler. Add shrimp and seasonings. Chill.

Serve with crackers or chips.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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