Ingredients
- Servings: 12
- 1 (10 ounce) can cream of shrimp soup
- 20 ounces cream cheese (low-fat works too)
- 1 (20 ounce) package pre-cooked frozen baby shrimp, thawed
- 1/4 teaspoon garlic salt
Recipe
- 1 mix softened cream cheese with soup.
- 2 pat excess water from thawed shrimp.
- 3 chop into small pieces.
- 4 add to cheese mixture, blend in garlic salt.
- 5 serve with veggies or crackers.
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