1 (3 oz.) box lemon Jello
1 can tomato soup
1/2 c. diced celery
1 sm. onion
1 sm. green pepper
1 c. mayonnaise
1 (8 oz.) cream cheese, room temperature

Heat the soup and Jello until Jello is dissolved. Cool. Pour into blender or food processor and add remaining ingredients. Blend until vegetables are finely chopped and cheese is well mixed. Refrigerate several hours or overnight. Serve with your choice of raw vegetables.