Hot Shrimp Dip

Kathi Thomason

• 32 oz. cream cheese
• 8 oz. canned shrimp (not frozen or fresh)
• 1 medium onion, chopped
• 1 T. pickled Jalapeno peppers to taste, chopped
• 1 splash garlic juice or pickled Jalapeno juice
• 1 pkg. Fritos or other corn chips

Soften cream cheese in top of double boiler. Stir in shrimp, onion, jalapenos and garlic juice. Cover and cook over low heat for 20 minutes. Serve warm with Fritos or other corn chips. Note: This is an old family recipe – it was my grandmother’s when she had a Ranchero in Cuernavaca, Mexico! When I cannot get garlic juice, I substitute garlic powder to taste. This recipe can be made and refrigerated ahead of time. If warmed in a microwave, be careful not to use a high heat because the ingredients will separate. Soften it similar to butter until warm for serving. Leftover dip can be spread cold on bagels or celery.