8ozs.H-E-B Cream Cheese, softened,
1/2cupRothschild Farm Southwest Dip, Jalapeno Pepper Dip or Sun Dried Tomato Dip,
1/4cupH-E-B Sour Cream,
8ozs.frozen cooked salad Shrimp, thawed,
2cupsshredded sharp cheddar cheese,
1/2cupchopped green onions, including tops,
1Blend cream cheese with dip and sour cream. Stir in shrimp, cheese and green onions.
2Spoon mixture into a bowl and serve cold with crackers or small toast rounds.
3If you wish to serve a warm appetizer, heat oven to 350°F; spoon mixture into a small baking dish and heat about 15 minutes or until hot and bubbly. Serve with toasted French bread slices or Pita wedges.
No Nutritional Information Available