SHRIMP DIP
2 (4 1/2 oz.) cans shrimp, cooked and deveined1 c. mayonnaise1 c. sour cream1/4 c. green onions2 Tbsp. lemon juice1/4 tsp. salt1/8 tsp. pepper, ground2 dashes of Tabasco sauce
Stir all ingredients until mixed well. Cover and chill. Serve with assorted crackers. Makes 3 cups.