Saturday, June 13, 2009

Shrimp Dip

1 can cream of celery soup
2 cans (6.5 oz. each) shrimp, drained
1 pkg (8 oz.) cream cheese, softened
1 1/2 cups Mayonnaise

In a sauce pan over low heat heat soup and cream cheese whisking until cheese is melted and smoothly blended with soup. Remove from heat. Blend in shrimp and mayonnaise. Chill 8 - 10 hours before serving. Serve with party breads, crackers or chips.

Changes - crab meat instead of shrimp. A little hot sauce to add heat and flavor. Serve in the center of a round loaf of bread for a pull and dip.

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