1 Tbsp. butter or margarine
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 pkg. (6 oz.) frozen cooked tiny shrimp, thawed, drained
1/3 cup dry white wine
1/4 tsp. dill weed
COOK and stir celery in butter in 2-quart saucepan on medium heat until tender. Reduce heat to low.
STIR in cream cheese and milk; cook until cream cheese is completely melted, stirring occasionally.
ADD VELVEETA, shrimp and wine; cook until VELVEETA is completely melted and mixture is heated through, stirring occasionally. Sprinkle with dill weed.