1 (8-oz.) package cream cheese
1 (10 3/4-oz.) can cream of shrimp soup
1 bunch green onions, chopped
1/2 tsp. Tabasco sauce
1 tbl. Worcestershire sauce
Cut cream cheese into cubes and mix with shrimp soup in slow cooker.
Cook mixture on Low for 2 hours. Add onions and Tabasco and Worcestershire sauces; stir and continue cooking for another 2 hours on Low.
Serve with your choice of crackers or chips. (To ensure a creamy dip, stirring halfway through cooking time is especially important.)
Serves 6 – 8.
Recipe from Slow Cookin’ in the Fast Lane
by Julie Kay, B.R., LA