Shrimp Dip
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"My mom serves this appetizer every Thanksgiving with fresh cut carrots, cauliflower, celery, and red peppers!"
Original recipe yield: 1 quart.
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INGREDIENTS:
- 3 pounds cooked salad shrimp
- 6 (8 ounce) packages cream cheese
- 1 pint sour cream
- 1 (12 fluid ounce) can or bottle chile sauce
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DIRECTIONS:
- In a mixing bowl, blend together the shrimp, cream cheese, sour cream and chili sauce. Season to taste with salt and ground pepper, serve with favorite crackers.
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