1 10 oz. can frozen cream of shrimp condensed soup
1 8 oz. package cream cheese
1/2 cup sour cream (or clam dip)
1/2 teaspoon celery seed
1 tablespoon prepared horseradish
1/4 teaspoon Worcestershire sauce
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1 small can cocktail shrimp
1 tablespoon fresh parsley
2-3 green onions (scallions), chopped
paprika (optional)
stuffed olives, sliced (optional)

Thaw soup. Process all except last 5 ingredients in food processor or blender until smooth.

Drain shrimp and add to blender with parsley and scallions; process only until small chunks of shrimp are visible.

Transfer to a serving bowl. Sprinkle with paprika for color. Top with stuffed olive slices. Serve with crackers.

Submitted by: CM