- 3 8oz packages of cream cheese
- 1 can tomato soup (zesty tomato soup is great if you can find it otherwise a few dashes of Tabasco, to taste, will zest it up for you)
- 3-4 cans tiny broken shrimp or 1-2 cups frozen salad shrimp thawed works as well
- 1/2 cup minced onions
- 1 teaspoon season salt
- 1 teaspoon celery salt
- 1 1/2 teaspoon Worcestershire sauce
In a medium sauce pan, with the burner set to low, melt cream cheese and tomato soup stirring until well combined and smooth - do not let this sit or it will burn. Once the consistency is smooth mix in remaining ingredients. Pour into serving container (or air tight container if making in advance) and allow to cool completely in refrigerator (This will keep up to a week). Serve on crackers or baguettes.
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