Recipe of the Week
Duanes shrimp dip
Courtesy of
Lisa Nourse

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1 can cream of mushroom soup
1 block cream cheese
1 cup mayonnaise
1-1/2 cups celery, chopped fine
1 cup green onions, chopped fine
1/2 lb. (or more) small salad shrimp


Warm soup and cream cheese over medium heat until they melt together and become creamy. Remove from heat, add mayonnaise and stir. Add celery, green onions, and shrimp. Refrigerate for at least a few hours but overnight is best.

This dip is just as good with-out the shrimp if you are serving someone who has an allergy to shellfish.

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