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Categories:Viewed: 73 - Published at: 5 years ago
Ingredients
- 1 can frozen cream of shrimp soup
- 8 oz. pkg. cream cheese, softened
- 2 Tbsp. parsley, chopped
- 1 Tbsp. pimientos, chopped
- 2 tsp. prepared horseradish
- 1 tsp. lemon juice
Method
- Place can of soup in hot water for 30 minutes to thaw.
- Using mixer gradually blend soup into cheese.
- Heat mixture until smooth (overheating will make dip thin).
- Add remaining ingredients. Chill.
- Serve with potato chips or corn chips.
- Yields 2 cups.