8 ozs. H-E-B Cream Cheese, softened
1/2 cup Rothschild Farm Southwest Dip, Jalapeno Pepper Dip or Sun Dried Tomato Dip
1/4 cup H-E-B Sour Cream
8 ozs. frozen cooked salad Shrimp, thawed
2 cups shredded sharp cheddar cheese
1/2 cup chopped green onions, including tops
Blend cream cheese with dip and sour cream. Stir in shrimp, cheese and green onions.
Spoon mixture into a bowl and serve cold with crackers or small toast rounds.
If 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