Cheesy Shrimp Bisque

• 1/2 cup sliced celery
• 1 Tbsp. butter or margarine
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 1 cup milk
• 1/2 lb. (8 oz.) VELVEETA, cut up
• 1 pkg. (6 oz.) frozen cooked tiny shrimp, thawed, drained
• 1/3 cup dry white wine
• 1/4 tsp. dill weed

1. Cook and stir celery in butter in 2-quart saucepan on medium heat until tender.
2. Reduce heat to low.
3. Stir in cream cheese and milk; cook until cream cheese is completely melted, stirring occasionally.
4. Add VELVEETA, shrimp and wine; cook until VELVEETA is completely melted and mixture is heated through, stirring occasionally.
5. Sprinkle with dill weed.

celery, butter, philadelphia cream cheese, milk, velveeta, shrimp, white wine, dill weed

Taken from www.kraftrecipes.com/recipes/cheesy-shrimp-bisque-51463.aspx (may not work)