The Soup Diva

• 2 cans baby shrimp (4 or 5 oz size)
• 8 oz Neufchatel (lowfat cream) cheese, softened
• 1/4 cup ketchup
• 1 tbsp prepared horseradish
• 2 cloves garlic, minced (or 1/2 tsp garlic powder or paste)
• 1/2 tsp Old Bay or your favorite seasoning for seafood
• Salt, black pepper, and hot sauce to taste
• 1 tbsp fresh chives, minced fine (optional)

Stir all ingredients together until well blended. Spoon into container(s), cover, and refrigerate until ready to serve. Serve with semi-sturdy crackers like Ritz, Town House, or Triscuit. (You can substitute 1/4 of cocktail sauce for the ketchup and horseradish if you have it.)

I “adopted and adapted” this recipe from a former coworker, and it has become one of my holiday party staples. I have two pretty Christmas bowls with lids that I use; I can make the spread beforehand and keep it in the refrigerator until party day. I serve it with the Ritz crackers that are shaped like snowflakes. (Of course, you can make this spread other times of the year, too.)