2 (8 oz.) pkg. cream cheese
1 stick of butter
1/2 c. chopped celery
1/2 c. chopped scallions
1 tsp. lemon juice
Pepper and garlic powder to taste
2 cans (4 1/4 oz.) small shrimp

Put all ingredients except shrimp in blender or food processor. Blend until smooth. Place in a bowl. Add shrimp and dash of hot pepper sauce. Cover and refrigerate at least two hours. Serve with crackers and assorted cut up vegetables.