Vegetable Dip - cooking recipe

Ingredients

1 can tomato soup
2 (8 oz.) cream cheese
1 (3 oz.) box lemon jello
1/2 c. water
1 c. mayonnaise
3/4 c. chopped bell pepper
1/2 c. chopped onion
1/2 c. chopped nuts

Preparation

Heat soup, cream cheese, lemon jello and water until cheese is melted. Cool. Add mayonnaise, bell pepper, onion and
nuts.
Mix well and let stand overnight.