8 oz softened cream cheese
1/2 cup mayonnaise
1/4 cup chili sauce
1 tbs horseradish
1/8 tsp pepper
6 green onions
2 cups finely chopped cooked salad shrimp (measure AFTER chopping)*
salt to taste

*IT’S BEST TO USE FROZEN COOKED SALAD SHRIMP THAT YOU’VE THAWED ACCORDING TO PKG DIRECTIONS AND DRIED ON PAPER TOWELS. YOU CAN ALSO USE CANNED SALAD SHRIMP, BUT THEY WILL BE MORE SALTY, WHICH IS WHY YOU SHOULD SALT TO TASTE AFTER EVERYTHING IS MIXED UP TOGETHER.

mix the cream cheese with the mayonnaise. add the chili sauce, horseradish, and pepper. mix it up into a smooth sauce.

clean the green onions and cut off the bottoms. use all of the white part and up to an inch of the green part. throw the tops away.

mince the onions as finely as you can and add them to the sauce. stir them in well.

chop the salad shrimp into fine bits. you can do this with a sharp knife, or in the food processor using the steel blade and an on-and-off motion.

mix in the shrimp and check to see how salty the spread is. add salt if needed.

chill the spread in a covered bowl in the refrigerator for at least 4 hours. you can make it in the morning if you plan to serve it that night.

makes approx 3 cups