1 (8 oz.) pkg. cream cheese
1 can cream of potato soup
1 can sm. shrimp
Salt and pepper to taste
2 tbsp. chopped onion
1/2 tsp. horseradish
1/3 c. slivered almonds
1/3 c. grated cheddar cheese

Beat cheese and soup until smooth. Add remaining ingredients except nuts and cheese. Pour mixture into 9-inch pan in alternating layers with cheese and almonds.

Bake about 30 minutes at 350 degrees. Serve with crackers or party rye rounds or rye bread cut in chunks.