We decided that since we had not made this dip in years that we would try it again...fish mold and all. So I dusted off the fish mold and we set to work. We have spent the good part of a day Christmas cooking and it has been a lot of fun.
1 can of condensed tomato soup undiluted
6 oz of cream cheese
1 T. flavored gelatin and 1 T water (to dissolve gelatin)
1 T onion chopped
1 T bellpepper chopped
1 large can shrimp chopped
dash of garlic salt
1 pint of mayo
Green olives for garnish...optional
Heat soup until bubbles, add cream cheese, blend till smooth, dissolve gelatin in the 1 T water and add along with the onion, bellpeppers, and shrimp to the soup mixture. Add garlic salt and mayo when cool. Place in a mold or dish, cover and chill in fridge.
The Main Characters...
Tomato soup...cook it till it bubbles
1 large can of shrimp chopped up in a little chopper.
1 T onion and 1 T bell pepper chopped up in a little chopper.
drop 6 oz of cream cheese in the soup continue cooking till mixed well.
Then add gelatin that you have already dissolved in 1 T water, add the chopped onion, bellpepper and shrimp.
In the meantime, get out your 1970's green stamp fish mold and rub a little oil in it with a paper towel.
When it cools a little add 1 pt of Mayo.
Then pour mixture in the mold.
Get it all in there...but save a little to taste. Cover with saran wrap and chill.
Tomorrow, we will take this out of the fridge and flip it over on a dish. Honey will decorate it with olives (one for the eye and a few for the scales...I will try to post a complete photo tomorrow....but it will be Christmas eve...so I'll do the best I can about a photo.
Here is the finished product!