8 oz. bay shrimp (reserve a few for garnish)
8 oz. cream cheese, softened
1/4 c. sweet butter, softened, cut in 1-inch pieces
2 tbsp. scallions (white part only)
1/2 to 1 tsp. fresh dill, snipped
Lemon juice to taste
Salt to taste

Use metal blade to process scallions until fairly fine. Add cream cheese and butter, be sure it is softened to room temperature and cut into pieces. Process until smooth.

Add shrimp, dill and salt. Process until desired texture. Use pulsating.

Place mixture in a crock jar or pretty shell. Cover and refrigerate 12 to 24 hours. Garnish with fresh dill and reserved shrimp. Serve with homemade Melba toast or thinly sliced firm egg bread cut into circles, squares or triangles.