Salsa, cream cheese, shrimp, mexican cheese dip
- 3 (8 oz ) packages of philadelphia cream cheese
- 1 bag ( 12 oz) frozen cooked small shrimp
- 1 cup shredded mexican or fiesta blend cheese
- 1 (14 oz) container of fresh salsa(mild, medium, or hot)
Defrost shrimp by placing in a colandar and running cool water over them till they are nearly thawed all the way through. Drain then spread over the cream cheese blocks.
Spoon the salsa over the top till completely covered.
Sprinkle the shreded cheese over the top of all the other ingredients, cover and keep chilled till ready to serve.