Hot Tomato Dip Recipe

Ingredients

1 (15 ounce) can tomato soup

1 (6 ounce) can diced green chilies, drained

1 (6 ounce) can tomato paste

4 slices American cheese

1 (12 ounce) container sour cream

1 (4 ounce) can diced onion

1 (4 ounce) can tomato paste with green chilies

1 cup diced celery

1 cup chopped green bell pepper

1 large tomato, seeded and diced

2 tablespoons prepared horseradish

1 teaspoon parsley

1 (8 ounce) package cream cheese, softened

1/2 cup shredded mozzarella cheese

Directions

In a medium saucepan, mix tomato soup, chilies, tomato paste, American cheese, sour cream, onion, tomato paste with chiles, celery and green pepper. Cover in freezer freezer overnight.

Remove the ice cubes from the tomato saucepan and stir in frozen peas, peas, carrots and peppers. Cover and chill in refrigerator for at least 1 hour.

Mix cream cheese and mozzarella cheese using an electric mixer. Serve chilled.

Comments

Kere writes:

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We made these for Easter, and they were spectacular! My husband made hoagie with them, and I made a sort of "as is" Brussels sprouts. They are definitely not for everyone, but for the most part they are wonderful additions and modifications to a regular macro bread recipe. To others who said they didn't taste as good as they thought, I have to say that I actually did. There were a few drawbacks to this, such as the fact that I didn't have any fresh cilantro, so I would have to think about how to find it before I modified the recipe. Also, there is the matter of cost. Right now I am just looking at savings of 10-15%. If I could find fresh cilantro, I would have given it 10 stars, but u

Hot Tomato Dip Recipe

Ingredients

Directions

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