(Serve with Ritz or rounds.)

1/2 can Rotel
2 toes garlic
2 Philly cream cheese (8 oz.)
1 bunch shallots
3 tbsp. olive oil
2 lb. shrimp, cooked, chopped fine
1/2 c. sour cream

Saute shallots in olive oil; press garlic into pan. Add Rotel, melted Philly, sour cream, shrimp. Blend well; do not overcook, about 5 minutes. Serve in chafing dish with heat. Use on rounds, Ritz or Wheat Thins.