THE Shrimp Dip

This is the ne plus ultra family recipe.  It has been shared more broadly than we can ever know - certainly across Canada, to spots in the States, to England, and I think even South Africa.

Originally made with Campbell's FROZEN Cream of Shrimp soup (who knew?!), we now stock up on Cream of Shrimp soup whenever anyone travels to the States. 

I think the original recipe came from the label... (Edit: Not that Mom is aware. )

Ingredients

• 1 can cream of shrimp soup
• 1 pkg cream cheese, softened at room temperature (8 oz.  the white Philly stuff)
• 1 clove garlic, crushed (at least one! Mom makes it with more, but everyone has to have some dip!)
• 1 small tin of cocktail shrimp, drained

Instructions

Blend the cream cheese with a Kitchen Aid, Mix Master, beaters etc. until soft.  Add soup, undiluted, and garlic. Blend well.  (Edit: Mom says she adds a bit of soup to start the cream cheese blending more easily).  Fold in the shrimp by hand with a rubber spatula.

Transfer to individual serving bowls, or one large one if you trust there are no double dippers around.  Refrigerate a few hours to let the flavours blend.  (Edit: Mom says she will often make it in the morning for that evening.) Serve with Ruffles potato chips for ultimate shrimp scooping*.  Serves fewer than you'd like, so I recommend doubling the recipe.

*I don't do seafood so I just dip my chips in, avoiding the shrimp *grins*