1/2 cup water
1 (8 oz.) pkg. cream cheese
1 tbsp. snipped fresh parsley
1/8 tsp. pepper
7 oz. canned shrimp, drained
1 tsp. instant chicken bouillon
1/4 cup sour cream
1 tsp. Beau Monde seasoning
1 cup shredded mozzarella cheese

1. Microwave (high) water in 1 cup glass measure 1 to 1 1/2 minutes or until boiling. Stir in chicken bouillon; set aside.

2. Microwave (high) cream cheese in 3 to 4 cup glass fondue pot or casserole 1 to 1 1/4 minutes or until softened, stirring once. Stir until creamy; blend in sour cream. Slowly stir in bouillon mixture. Add parsley, seasoning, pepper, cheese and shrimp; mix lightly.

3. Microwave (high) uncovered, 3 to 4 minutes or until cheese is melted, stirring once or twice. Serve with dippers.

DIPPERS:

Broccoli, Cauliflower, Carrots, Cherry tomatoes.