1/2 cup milk
2 pkg (8 oz each) cream cheese, softened
2 cans (4 1/2 oz each) shrimp, rinsed, drained and chopped
2 tsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp garlic salt
1/2 tsp. dill weed

Blend milk and cream cheese. Stir in shrimp, lemon juice, Worcestershire sauce, garlic salt and dill weed. Cover; chill at least 1 hour.

About 3 cups dip