Shrimp Dip

I've been making this Shrimp Dip for 20+ years.

Bring 2 (8 ounce) packages of cream cheese to room temperature.

Beat the cream cheese with Miracle Whip. Some people don't care for Miracle Whip but mayo doesn't work in this recipe.

Add 1 tablespoon of lemon juice and beat that into the cream cheese mixture.

Finely chop about 1/2 cup of green onions and between 1/2 and 3/4 cup of celery. Stir the onions and the celery into the cream cheese mixture.

Drain one can of tiny shrimp. Open the can and then drain off the juice like you would drain tuna. Then fill the can with water and rinse the shrimp off again.

Using a fork, poke those tiny little shrimp until they are all nice and flaky.

Like this. Now stir the shrimp into the cream cheese mixture.

Chill the dip in the refrigerator and serve with crackers.

Shrimp Dip

1/2 to 3/4 cup celery, chopped fine
1/2 cup green onion, chopped fine
2 (8 oz) pkgs cream cheese, softened
1/2 to 3/4 cup Miracle Whip
1 (4.5 oz) can tiny broken shrimp, drained and rinsed*
1 tablespoon lemon juice

Mix the cream cheese and Miracle Whip together until well blended. Then blend in the lemon juice.

Next mix in the celery and green onion.

Then open up the can of shrimp and while it's still in the can drain it. Then rinse it with water. Now poke the shrimp with a fork several times until it's broken up and flaky. Stir the shrimp into the cream cheese mixture. Chill for several hours in the refrigerator. (I wonder where else you could chill it?) Serve with crackers.

*If you've never bought tiny broken shrimp in a can you'll probably find them near the cans of tuna at your local grocery store.