Shrimp - Tomato Dip Noreen & Marion
8 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons Worcestershire sauce
2 tablespoons onion juice or 1 & 1/2 teaspoons onion flakes
2 diced fresh tomatoes*
1/2 pound cut up, cooked shrimp (not too small)
1 teaspoon red horseradish (optional) - we use more
Blend cream cheese and mayonnaise. Mix in remaining ingredients.
Refrigerate a few hours before serving.
*Make only with summer tomatoes, and make sure that you get most of the
juice out before you add them.
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