Thursday, March 29, 2012

SALSA & SHRIMP CREAM CHEESE DIP

4-oz Neufchatel cheese*
1 jar (16-oz) thick and chunky salsa of your choice
1 can (6-oz) tiny shrimp, drained
1/2 cup chopped celery
1/4 cup finely chopped celery
1/4 cup thinly sliced green onions
assortment of whole-grain crackers for serving

With an electric mixer in a small mixing bowl, beat the cream cheese until it is smooth.  Gradually add the salsa into the cream cheese until well blended.  Stir in the shrimp, celery, and green onions until well combined.  Cover and refrigerate until serving time. (Best if allowed to chill at least an hour.)

Serve with the crackers.

*You can use regular cream cheese, if desired.

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