Chili Cheese Shrimp

16 oz. cream cheese, softened 2 T. Worcestershire sauce 1/4 t. grated lemon peel 1 T. lemon juice 1/2 cup sliced green onion 1/8 t. Tabasco sauce 12 oz. bottled chili sauce 1 T. horseradish 12 oz. small cooked shrimp

In a bowl the first 6 ingredients together until smooth. Spread into the bottom of a shallow one quart dish. Mix the chili sauce and horseradish. Spread this over the cream cheese mixture. top with shrimp. Serve cold with crackers. Source: The Lafayette Collection

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