1/4 c. milk
1 (8 oz.) pkg. cream cheese
1 (4 1/2 oz.) can shrimp (rinsed, drained, chopped)
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 1/2 tsp. garlic salt
1/4 tsp. dill weed

Blend milk gradually into cream cheese. Stir in remaining ingredients. Cover and refrigerate at least 1 hour.