1 (3 oz.) pkg. lemon jello
1/2 c. boiling water
1 c. tomato soup
3 (8 oz.) pkgs. cream cheese
1 c. Miracle Whip
1 c. green peppers, chopped
1/2 c. chopped green onion, including tops
1 c. chopped pecans

Dissolve jello in water. Add 1 can tomato soup and mix well. Add cream cheese; mix thoroughly. Add Miracle Whip; fold in green peppers, green onions and chopped pecans. Chill in refrigerator for 1 hour or longer. This dip is great with chips or vegetables.