Shrimp dip #08

Yield: 8 Servings

Measure Ingredient
1 \N 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

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, .

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