4 oz. Philadelphia cream cheese
1 jar (16 oz.) Trigger's Garden salsa
1 can (6 oz.) tiny shrimp, drained
1/2 cup chopped celery
1/4 cup green onion slices
Wheat Thin crackers

Beat cream cheese in small bowl with mixer until smooth and creamy. Gradually beat in salsa until well blended. Stir in shrimp, celery and green onions until well blended. Cover and refrigerate at least 1 hour. Serve as dip with crackers.