Evelyn Odom, FMS 1 can shrimp1/2 cup sour cream1 1/2 Tbsp Worcestershire® sauce2 small (3 oz) package cream cheese1 medium onion Grind shrimp and onion; add cheese and seasoning. Serve with chips or crackers.
Essie Andrews, F.H.S. 1/4 cup milk1 cup mayonnaise1 Tbsp Worcestershire® sauce1/4 tsp garlic salt3 drops of hot pepper sauce1 small onion, quartered1 can shrimp, drained1/2 lb Cheddar cheese, cubed Assemble blender. Put all ingredients into blender container. Cover and process at liquefy until smooth. Chill before serving. Yield 2 cups.
Patsy Holdman, B.H.S. 2 cans shrimp, drain 1 can2 (8oz.) cream cheese, softened1 small onion, gratedDash of garlic powder2 tsp lemon juiceSalt and red pepper to taste Beat all ingredients, except shrimp, until fluffy. Add shrimp and heat until warm. Service with small crackers or chips.
Judy Read 1/2 lb shrimp3 Tbsp chili sauce1/2 tsp lemon juice3 Tbsp milk or cream1 pkg cottage cheese1/2 tsp onion juice1/4 tsp Worcestershire sause Finely chop shrimp, mix with cottage cheese. Stir in chili sauce, onion and lemon juice and Worcestershire® sauce. Gradually beat in milk or cream until mixture reaches desired dipping consistency.
Mary Faye Holdman 1 can shrimp (1/2 can of juice) 1 (8 oz) pkg. cream cheese dash of garlic powder 2 tsp. lemon juice salt and red pepper to taste 1/2 small onion, grated Beat until light and fluffy. Serve with chips or crackers.
Maureen George 4 oz sour cream 4 oz Philadelphia cream cheese 1 pkg Hidden Valley Ranch dressing 1 can shrimp (7 oz) In your mixer bring the cream cheese to a creamy texture. Add sour cream; mix. Then add Hidden Valley Ranch dressing and shrimp. Stir. Ready to use.
Omatha Lummus 1 can prepared shrimp (tuna can size), drained 1 pkg Good Seasons Italian mix 3 tsp lemon juice 1 (8 oz) cream cheese, softened 1 tub (medium size) sour cream Mix all together at medium speed. Then at high speed until well blended. Refrigerate. Very delicious. Don't forget the chips.