1/4 c. milk
1 pkg. cream cheese (8 oz.)
1 can shrimp, rinsed, drained and chopped (4 1/2 oz.)
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1/4 tsp. dill weed

Blend milk gradually into cream cheese. Stir in shrimp, lemon juice, Worcestershire sauce, garlic salt and dill weed. Cover; refrigerate at least 1 hour.

Makes about 1 1/2 cups.