Shelly's Recipe

SHRIMP DIP I

Category: Dips - Seafood Cold

1 (8 oz) pkg cream cheese, at room temperature
1 lb cooked shrimp, shells and tails removed (Help yourself out and buy the frozen pre-cooked shrimp in a bag.)
1 stick butter, at room temperature
1 onion, finely chopped (about 1/4 cup)
2 dashes of Tabasco sauce
2 tsp garlic powder
1 tsp cayenne pepper (or more to taste)
Juice of 1/2 lemon

In a double boiler over simmering water, blend cream cheese and butter. Stir often to keep cream cheese and butter from separating. Add shrimp, onion, seasonings and lemon juice. Blend with spoon until smooth.

If serving warm, serve immediately.

If serving cold, chill in refrigerator for at least one hour or overnight.

NOTE: This dip can be served cold or warm. You can also substitute one pound of crab meat for the shrimp if you'd like. I serve it with round wheat crackers.