ShrimpDip Name: Belinda Hurley Base: Camp Lejeune Recipe: 2 - 8 oz. packages of cream cheese softened 8 oz. sour cream 8 oz. of salsa (we like it hot, but use what you like) 1/2 bunch of green onions chopped, stem and all 8 oz. or more of pre-cooked, deveined, peeled shrimp, chopped, 1 tsp garlic powder or garlic salt Directions: Stir together cream cheese, garlic powder, and sour cream until well blended. Add in all other ingredients and mix. Keep in refrigerator until ready to serve. Serve on crackers or pitas baked.