Ingredients
1 bottle (8 ounces) clam juice1 package (8 ounces) cream cheese, softened1 bottle (32 ounces) tomato juice1 package (5 ounces) frozen cooked salad shrimp, thawed1 medium ripe avocado, peeled and diced1/2 cup chopped cucumber1/3 cup chopped green onions2 tablespoons red wine vinegar2 teaspoons sugar1 teaspoon dill weed1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon hot pepper sauce1/8 teaspoon pepper
Preparation
In a blender, combine clam juice and cream cheese; cover and process until smooth. Pour into a large serving bowl. Stir in the remaining ingredients. Cover and chill for at least 4 hours.
