- 8oz. pkg. cream cheese, softened
- 2 TBS. Hellman’s mayonnaise
- 1 TBS. freshly squeezed lemon juice
- 1 tsp. Worcestershire sauce (or to taste)
- 1/2 tsp. hot sauce (or to taste – I used Sriracha)
- 4oz. can tiny shrimp, drained
- 1 bunch green onions, thinly sliced
- 1 hard-boiled egg, chopped
Stir together cream cheese, mayo, lemon juice, Worcestershire sauce, and hot sauce until smooth. Stir in shrimp, green onions, and hard-boiled egg. (The shrimp will fall apart – that’s fine.) Cover and chill.
Best made a day ahead to develop flavors. Serve with pumpernickel breadsticks, whole-grain crackers (not sweet), or cocktail rye bread.