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Post by mandie68 on Feb 25, 2012 18:06:45 GMT -5
1-3oz pkg cream cheese, softened 1/2 cup milk 1 (10 3/4oz) can of shrimp soup undiluted 1 teaspoon chopped chives 2 Tablespoons lemon juice 2 Tablespoons slivered toasted almonds
Combine cream cheese and milk in a small saucepan; stir until blended.
Add soup; cook over medium heat, stirring constantly until mixture comes to a boil.
Remove from heat. Stir in chives and lemon juice.
Serve over broccoli, cauliflower, or other vegetables; sprinkle with almonds.
Yield: 1 1/2 cups
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