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HOT SHRIMP DIP 2 loaves uncut (round loaf) pumpernickel or dark rye 2 (8 oz.) cream cheese, softened 2 cans shrimp, drained 2 stalks celery, chopped fine 1 Tbsp. onion garlic salt (season to taste) 1 Tbsp. Worcestershire sauce 1 Tbsp. lemon juice Cut a "lid" off one loaf of bread (save). Hollow out loaf (save bread). Cut other loaf into bite size chunks; as well as hollowed out bread (chunks will be used to dip shrimp in). Mix remaining ingredients until smooth. Place inside hollowed out loaf, put lid back on top. Wrap loaf in aluminum foil. Bake in 300 degrees oven for 3 hours. Remove from oven. Stir shrimp dip. Serve with bread chunks. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |