1 can (10 oz.) frozen cream of shrimp soup, thawed
8 oz. cream cheese, softened
1 tbsp. chopped green pepper
1 tbsp. finely chopped onion
1 tsp. chopped stuffed olives
Dash of Tabasco sauce
Dash of Worcestershire sauce

With electric blender gradually blend soup into cream cheese. Beat just until smooth, over beating will make dip runny. Blend in remaining ingredients. Chill. For extra tang serve with corn chips.