Ingredients
1 can tomato soup
1 pkg. lemon jello
2 (8 oz.) pkg. cream cheese
1/2 c. water
1 c. mayonnaise
1 c. chopped bell pepper
1/2 c. chopped onion
1 c. chopped pecans
1 small jar pimento
3 hollowed out cabbage heads (optional)
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Place the first 4 ingredients in a saucepan; melt over low heat. Stir; cool. Add rest of the ingredients; mix well. Pour into containers; will set like aspic. I like to pour dip into prepared cabbages and peppers. Cover with wrap; refrigerate overnight. Tastes great served with crackers and vegetable flowerets. Will serve large groups.
RecipeNLG
Gathered
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Charred diced tomatoes — depth for chili, salsa, stews
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces