HOT SHRIMP DIP|
2 loaves uncut (round loaf)
pumpernickel or dark rye
2 (8 oz.) cream cheese,
2 cans shrimp, drained
2 stalks celery, chopped fine
1 Tbsp. onion
garlic salt (season to taste)
1 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
Cut a "lid" off one loaf of bread (save). Hollow out
loaf (save bread). Cut other loaf into bite size chunks; as
well as hollowed out bread (chunks will be used to dip shrimp
in). Mix remaining ingredients until smooth. Place inside
hollowed out loaf, put lid back on top. Wrap loaf in aluminum
foil. Bake in 300 degrees oven for 3 hours. Remove from oven. Stir
shrimp dip. Serve with bread chunks.
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