SHEILA'S STUFFED JALAPENOS (Barbara Gabler)

2 pkg. cream cheese
1 small can shrimp, drained
1 Tbs. chopped fresh dill or 2 ½ Tbs. dried
2 ½ Tbs. capers
1 clove garlic, minced, or to taste
2 (26-oz) cans whole pickled jalapeno peppers

In blender or food processor combine part of cream cheese, shrimp and capers. Cut jalapenos in half and seed. In remaining cream cheese add dill and shrimp mixture. Stuff peppers and serve. Makes 8-12 servings. (Adapted from Patty's Herbs Flavors from Texas)