- 2 (8 ounce) packages cream cheese, softened
- 1 (4.5 ounce) can small shrimp, drained
- 1 teaspoon lemon juice
- 2/3 cup ketchup
- 1/2 teaspoon Worcestershire sauce
- 2 dashes hot pepper sauce
- 2 teaspoons prepared horseradish
- 1 teaspoon lemon juice
- In a mixing bowl, combine the cream cheese and lemon juice. Mix with a fork and gradually combine the shrimp. Refrigerate the mold in a plastic bowl for 2 hours.
- In a second mixing bowl, while the mold chills, combine the ketchup, Worcestershire sauce, hot pepper sauce, horseradish and lemon juice. Chill the sauce at least 30 minutes, allowing it to thicken.
- Remove the mold from the refrigerator. Invert the bowl and place the mold upside down on a serving platter. If necessary, shape the mold into the form of a mountain. Indent the top of the mold and pour the chilled sauce into the indentation, allowing it to flow over the sides.
03/30/2018
recipepes.com
E-Z Volcano Shrimp Dip, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
