12 oz. cream cheese, softened
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
2 tbsp. mayonnaise
Sm. amount grated onion
Dash of garlic salt

Beat together until smooth and spread on 11 inch round plate. 1/2 bottle chili sauce. (I use 1/2 chili sauce and 1/2 shrimp cocktail sauce.) Spread over cheese mixture. Top with 2 cans tiny shrimp, rinsed, well drained and crumbled. Sprinkle parsley flakes on top for color. Refrigerate until serving time; best if made several hours ahead, or day before. Serve with crackers.