1/2 c. celery slices
2 tbsp. butter
1 (8 oz.) pkg. Philadelphia brand cream cheese, cubed
1 c. milk
1/2 lb. Velveeta pasteurized process cheese spread, cubed
1 (6 oz.) bag frozen cooked tiny shrimp, thawed, drained
1/3 c. dry white wine
1/4 tsp. dill weed

In 2-quart saucepan, cook celery in butter until tender. Add cream cheese and milk; stir over medium heat until cream cheese is melted. Add Velveeta cheese spread, shrimp and wine; heat thoroughly, stirring occasionally. Sprinkle with dill weed. Five 1-cup servings. Variation: Omit wine, increase milk to 1 1/3 cups.