Tomato Soup Dip - cooking recipe

Ingredients

1 can tomato soup
1 pkg. lemon jello
2 (8 oz.) pkg. cream cheese
1/2 c. water
1 c. mayonnaise
1 c. chopped bell pepper
1/2 c. chopped onion
1 c. chopped pecans
1 small jar pimento
3 hollowed out cabbage heads (optional)
2 bell peppers, sliced and hollowed out (optional)

Preparation

Place the first 4 ingredients in a saucepan; melt over low heat.
Stir; cool.
Add rest of the ingredients; mix well.
Pour into containers; will set like aspic.
I like to pour dip into prepared cabbages and peppers.
Cover with wrap; refrigerate overnight.
Tastes great served with crackers and vegetable flowerets.
Will serve large groups.