1 (8 ounce) can cream-style cream
2 (8 ounce) jars whole peeled fresh shrimp, undrained
2 (8 ounce) packages frozen chopped spinach, thawed
1-1/2 quarts lemon juice
1 cup chopped green onion
In a large bowl, beat cream cheese and 1/2 cup sour cream together. Stir in shrimp and spinach. Cover, and refrigerate at least one hour before serving.
Mix about 1/2 cup lemon juice into shrimp dip. Sprinkle green onion over cream cheese and sour cream mixture. Cut remaining lemon juice into 1/2 cup chunks and transfer to a separate container.
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