24 oz. cream cheese, softened
1 (10 oz.) can tomato soup
1 (3 oz.) pkg. lemon gelatin
1/2 c. finely chopped green onions
1/2 c. finely chopped green bell pepper
Julienne vegetables

Combine cream cheese, soup and gelatin in bowl; mix well. Stir in green onions and green pepper. Spoon into serving bowl. Chill for 2 hours or longer. Serve with vegetables. Yield: 16 servings.