- 2 (8 oz.) pkg. cream cheese (room temperature)
- 2 can shrimp, almost drained
- 1 to 1 1/2 tsp. Old Bay
- 2 Tbsp. horseradish
- 1 bottle Crosse & Blackwell cocktail sauce
- Soften cream cheese with fork.
- Add horseradish and Old Bay. Combine and add shrimp with a little of juice from each can.
- Form into a ball in plastic wrap.
- Put in refrigerator for a couple of hours.
- Before serving, pour some cocktail sauce over ball and add as necessary.
- Serves 10 to 15 people.