1 can cream of shrimp soup, undiluted
1 (8 oz.) pkg. cream cheese, softened
1 c. sliced, black olives
1 c. sm. cooked shrimp

In saucepan over medium heat, combine soup and cream cheese. Add olives and shrimp; heat through.

Serve with butter-flavored crackers. Keep warm in chafing dish or fondue pot. Makes about 3 cups of dip.