1 can Campbell's New England clam chowder
1 pkg. (8 oz.) cream cheese, softened
1 can (about 4 oz.) mushrooms, drained and chopped
1 tbsp. finely chopped onion
Dash cayenne pepper

With electric mixer or rotary beater gradually blend soup into cream cheese until just smooth. Overbeating makes dip thin. Add remaining ingredients. Chill. Serve with crackers or chips. Makes about 2 1/2 cups.