Tomato Soup Dip Recipe

Name: Tomato Soup Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 2 bell peppers, sliced and hollowed out (optional)

Servings: persons

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)
2 bell peppers, sliced and hollowed out (optional)

1
Place the first 4 ingredients in a saucepan; melt over low heat.
2
Stir; cool.
3
Add rest of the ingredients; mix well.
4
Pour into containers; will set like aspic.
5
I like to pour dip into prepared cabbages and peppers.
6
Cover with wrap; refrigerate overnight.
7
Tastes great served with crackers and vegetable flowerets.
8
Will serve large groups.

1072

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can tomato soup, 1 pkg. lemon jello, 2 (8 oz.) pkg. cream cheese, 1/2 c. water, and more.

Yes, Tomato Soup Dip falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato Soup Dip

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