Beth's Shrimp Dip

This is an awesome dip. Made famous in Valdez by Beth. Beth was from Gulfport, Mississippi and would peel all the little shrimp nobody else would bother with to make this dip. I'm making Beth's Shrimp Dip tonight for tomorrow nights pre-Solstice party at 19mile. Thats the thing about this dip is you have to make it ahead of time to chill properly.

Ingredients: can of Cream of Celery Soup, 8oz block of cream cheese, chopped celery & green onions, Worstershire sauce, garlic & celery salt and shrimp. You can use canned cocktail shrimp to chopped big pot shrimp.

On low heat in a sauce pan slowly melt the cream cheese and mix together with the can of cream of celery. Drop in the some worstershire sauce and sprinkle some garlic and celery salt. Chop up 2-3 stalks of celery, a bunch of green onions (or fresh chives!). Add them to the cream cheese/cream of celery mixture. Turn off the heat. Add cooked & peeled shrimp. Stir well. Pour into a nice dip bowl or gladware, cover and refridgerate overnight or at least 6 hrs. Serve with crackers or chips. Keeps well at room temp or shade.

Not only is this dip tasty it has the right consistency for dipping. Nobody will guess there is cream of celery soup in it and will wonder what makes it so smooth & creamy. Try it!