1/4 c. milk
1 (8 oz.) cream cheese, softened
1 (4 1/2 oz.) can shrimp, rinsed, drained and chopped
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.