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| SHRIMP DIP | |
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1 (8 oz.) pkg. Philadelphia cream cheese, softened 1 can Campbell's shrimp soup, undiluted 1 can sm. shrimp, drained 1 tsp. lemon juice 1/8 tsp. ceyanne pepper 1/8 tsp. garlic powder Mix softened cream cheese, shrimp soup, lemon juice, ceyenne pepper and garlic powder together until well blended. Add drained shrimp. Refrigerate for 10 to 12 hours before serving. | |
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I use Soup, cream cheese, 1 PINT OF SOUR CREAM and about 1/2 pound of large prawns/shrimp (cooked) and cut into 1/8" pieces. (the small canned shrimp are from Asian countries. Not as clean as I like and many pieces of shell that end up in the dip)
I also don't add the last three ingredients (above) because it takes away from the shrimp taste.
HINT: Using a Kitchenaid mixer for the cream cheese and sour cream makes it light and fluffy. Blend in soup and prawns...Refrigerate for an hour to firm up and serve!
GREAT!