Shrimp Dip

Shrimp Dip

8oz. package cream cheese (room temp)
1 lemon, juiced
2 pounds boiled shrimp, peeled, deveined, and coarsely ground
10 green onions, minced
1 cup mayonnaise
Salt and pepper to taste
Worcestershire to taste
Tabasco to taste

In a bowl, soften the cream cheese with the lemon juice. Add the
shrimp, green onion, and mayonnaise. Season the mixture with the
remaining ingredients and mix well. Refrigerate the dip for 2
hours.

Note: I’ve seen a variation on this dip where Zatarain’s Crab Boil
is substituted for Tabasco. Only do this if you are extremely
brave.