5 ounces shrimp
12 teaspoon onion juice
1 cup creamy large curd cottage cheese
2 teaspoons lemon juice
14 teaspoon Worcestershire sauce
3 tablespoons chili sauce
13 cup milk
Finely chop the shrimp and add to cottage cheese. Stir in chili sauce, onion juice, lemon juice and the Worcestershire sauce. Gradually beat in enough milk to give a good dipping consistency. Use your blender for this if you have one. Serve it with potato chips or celery.