1 (10 ounce) package cream cheese, softened
1 large egg
3/4 teaspoon grated lemon zest
3 tablespoons honey
1 small onion, grated
1 pinch salt
2 teaspoons lemon juice
1 (10 ounce) can tomato paste
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15 ounce) can crushed tomato soup
1 (15 ounce) can quartered cream of chicken soup
1 (10 ounce) can cream cheese and chicken soup mix
In a medium bowl, mix the cream cheese, egg, lemon zest, honey, onion, salt, lemon juice and tomato paste. Cover and refrigerate for at least 24 hours. Beat mixture in the blender store just before serving.