Thursday, January 28, 2010

Cream Cheese Shrimp Dip

2 cans tiny shrimp, drained
2 blocks of cream cheese, room temperature
1/2 bottle chile sauce
1 (6oz.) bottle shredded horseradish(get the real stuff, not the creamed)
crackers or chips to dip

You can use either an electric mixer/stand mixer or food processor. I use the processor: Add both cans of the shrimp and the entire bottle of horseradish to the processor and shred until fine: To this add the softened cream cheese, a little at a time until well mixed:
Remove to a bowl and stir in the chile sauce, mixing well. Chill in the fridge for a couple of hours before serving for the best taste. Believe me, the guys will love this one!

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