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Cathe's Shrimp Dip

Yield: 1 batch
8 oz cream cheese
4 tb butter
1 tb horseradish
2 dr tabasco sauce (or more)
1 onion, chopped
2 ts worcestershire sauce
1 shrimp (medium can)
1 tb lemon juice
1 crackers for serving
Cook onion in butter till limp.

Drain shrimp; place in a bowl with enough water to cover with 3 ice cubes and the lemon juice. Let sit 5 minutes; discard ice cubes and drain well. Mash up shrimp.
Cut cream cheese into hunks; blend in pan with butter and onions. Stir in crushed shrimp, horseradish, Tabasco, and woo sauce; mix well. Heat thoroughly. Remove from heat and serve with crackers.

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