Shrimp Vegetable Dip

• 1 large pkg (8-oz) cream cheese, room temperature
• ¼ cup sour cream
• 1 Tbsp lemon juice
• 3 Tbsp thinly sliced green onion
• 1 Tbsp milk
• ¼-½ tsp crushed red pepper
• ½ lb cooked, shelled small shrimp
• Salt
• 1-2 Tbsp toasted slivered almonds
• Crisp raw vegetables (carrot, celery sticks, cauliflowerets, sliced zucchini, cherry tomatoes)

Beat together the cream cheese and sour cream until smooth and fluffy. Stir in the lemon juice, green onion, red pepper, milk and shrimp (reserve a few for garnish). Season to taste with salt; cover and chill 2-4 hours to blend flavors. Just before serving, stir gently, turn into a serving dish and top with the reserved shrimp and almonds.

Yield: 2 cups

NOTE: You may omit shrimp and red pepper and substitute 1 small clove garlic, minced or mashed, and 1/2 lb crab meat, flaked.