Shrimp dip #08
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken bouillon cube | |
| ⅓ | cup | Hot water |
| 2 | tablespoons | Minced onion |
| 1 | pack | (8-oz) cream cheese |
| ½ | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Hot pepper sauce |
| 2 | teaspoons | Lemon juice |
| 2 | cans | (4.5-oz) medium shrimp |
| ⅓ | cup | Mayonnaise |
Directions
Dissolve bouillon cube in hot water; add onions and blend into softened cream cheese slowly. Add Worcestershire sauce, pepper sauce and lemon juice. Drain and rinse shrimp; shred with a fork. Blend shrimp into cheese mixture. Add mayonnaise if the mixture is too thick. Blend well.
Refrigerate until chilled. Makes about 2-½ cups.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .