**** SHRIMP DIP

l/4 cup fresh parsley leaves
l/2 med. onion
2 scallions
3/4 lb. cooked cleaned shrimp
4 ozs. ceam cheese softrened
l/3 cupsour cream
l/4 cupmayonnaise
l-l/2 tbsps. bottled chili or cocktail sauce
l tbsps. fresh lemon juice
l-l/2 tsp. drained bottled horseradish
l tsp. Worcestershire sauce
l/2 tsp. minced garlic
3/4 tsp. lemon pepper seasoning
2 dashes Tabasco
Accompaniment: thinly crunchy breads such as bagel chips, Melba toast or pits crisps
Finely chop parsley and onion. Thinly slice scallions and coarsely chop shrimp. In med. bowl stir together cream cheese, sour cream and mayo until smooth. Stir in parsley, onion, scallions, shrimp and remaining ingredients until combined well and season with s&p. Dip keeps covered and chilled l day. Keep dip chilled until ready to serve.
Gourmet July l998 This is better made with l pound of shrimp instead of 3/4 lb.