Salsa, cream cheese, shrimp, mexican cheese dip | Just A Pinch Recipes
Lay each cream cheese block side by side in a sealable dish. Defrost shrimp by placing in a colandar and running cool water over them till they are nearly thawed all the way...
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Cooking tools:
- Colander
- Airtight container
- Spoon
- Refrigerator
Ingredients
- - 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)
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