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| Dilled Shrimp Dip |
| 1/4 cup milk 1 package (8 oz) cream cheese, softened 1 can (4 1/2 oz.) shrimp, rinsed, drained and chopped |
| 1 teaspoon lemon juice 1 teaspoon worcestershire sauce 1/2 teaspoon garlic salt 1/4 teaspoon dill weed |
| Blend milk gradually into cream cheese. Stir in shrimp, lemon juice, worcestershire sauce, garlic salt and dill weed. Cover, refrigerate at least 1 hour. Makes about 1 1/2 cups |
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