Crab and Shrimp Dip
This recipe comes from an old friend of mine, Alicia. She made this once for a party, and then it was the only appetizer that everyone asked for when they knew Alicia was coming to the party.
1 can cream of shrimp soup or Baxters Lobster Bisque
1 can shrimp or 1/2 cup cooked shrimp, finely chopped
2 - 8 oz. packages cream cheese, room temperature
1 T. Worcestershire sauce
1 large onion, finely chopped
1 sourdough bread bowl
Mix all ingredients together, adding the cream cheese last.
Cut the top off of the sourdough bread and clean out the bread from the inside. Save the pieces of bread that you remove for scooping.
Place the dip mixture in the bread bowl and sprinkle the bread pieces to serve with the dip. Additionally, you can use crackers for dipping.