These sandwiches are fabulous to have on hand – you can enjoy them for lunch or just have them available whenever anyone is hungry (which, at the beach is A LOT). I sampled them at a tennis match years ago and just had to get the recipe. They’re super easy to make and people will devour them!
2 8-oz pkgs reduced fat cream cheese
2 small cans shrimp (drain and soak in ice water 10 minutes, then drain on paper towels)
1 lg spoonful mayo
1 1/2 TBSP dried onion bits
pinch garlic powder
2-3 TBSP half and half
Thinly sliced bread (such as Pepperidge Farm)
Blend all together in food processor.
Chill overnight. Cut crust off bread and spread. Cut into triangles.
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