- 1
4.8/5
(8 Votes)
Ingredients
- 1 (10 ounce) can cream of shrimp soup
- 20 ounces cream cheese (low-fat works too)
- 1 (20 ounce) packagepre-cooked frozen baby shrimp, thawed
- 1 ⁄4 teaspoon garlic salt
Preparation
Step 1
Directions
Mix softened cream cheese with soup.
Pat excess water from thawed shrimp.
Chop into small pieces.
Add to cheese mixture, blend in garlic salt.
Serve with veggies or crackers.