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1 10 oz. can tomato soup 1 large 8 oz cream cheese 1/2 cup mayonnaise 1 1/2 tsp unflavored gelatin 1/2 cup chopped green onions 1 cup chopped celery 1 can shrimp 4 1/2 oz 1 can crab 4 1/2 oz Bring to boil 1 can undiluted tomato soup, add cream cheese, mayonnaise, gelatin (dissolved in 1/2 cup water). Mix cream cheese, mayonnaise and gelatin while soup is still warm. Cool slightly, then add green onions, celery, shrimp and crab. Pour into mold and chill in refrigerator until firm. To remove from mold set in pan of hot water for a few seconds and then turn upside down on plate and lift mold off. Set dip in refrigerator for a few minutes to firm. Recipe credit: Wilson Stewart |
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