One 8 oz bar of Philly Cream Cheese brought to room temperature
One can of Campbell’s Cream of Shrimp Soup (undiluted)
One 6 ¼ oz can of Shrimp drained Or One cup of chopped, cooked, and cleaned Shrimp
One Teaspoon of Lemon Juice
One Quarter Teaspoon of Onion Powder
Place all ingredients but cream cheese into a mixing bowl and mix. Gently fold the cream cheese into the mix. Do not over mix. Refrigerate one hour. Serve with crackers, chips or bugles.
Jim Ridler won the Courier Times Cooking Contest one year for this recipe. Recipe doubles and triples well. You can add 8 oz sour cream to it before serving to stretch it if