1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) pkg. low-fat cream cheese
2 (6 oz.) cans small shrimp, rinsed and drained
1/2 c. finely chopped celery
1/2 c. finely chopped green onions
1/2 c. finely chopped water chestnuts
1/4 c. light mayonnaise
1 tsp. dill weed

In a large saucepan, bring soup to a boil, stirring often. Reduce heat and add cream cheese. Stir until smooth. Stir in celery, green onions, water chestnuts, shrimp, mayonnaise and dill. Heat through. Put dip in small slow cooker to keep warm. Serve with crackers.