Salsa Shrimp Dip

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa
• 1 can (6 oz.) tiny shrimp, drained
• 1/2 cup chopped celery
• 2 green onions, sliced
• reduced-fat thin wheat snack crackers

1. Beat Neufchatel in small bowl with mixer until creamy.
2. Gradually add salsa, beating after each addition until well blended.
3. Stir in shrimp and vegetables until well blended.
4. Refrigerate 1 hour.
5. Serve with crackers.

cheese, taco, shrimp, celery, green onions, thin wheat snack crackers

Taken from www.kraftrecipes.com/recipes/salsa-shrimp-dip-64295.aspx (may not work)