Mom’s Tomato Soup Dip takes all the flavors of the classic soup and sammy and turns them into a deliciously cheesy dip. The best part about this recipe is that everything gets mixed together right in the baking dish.  Because this is an old recipe, some of the can volumns might be different.  That’s ok  This recipe is a guide not a chemical formula.

Ingredients:

• 1 (10.75 oz) can condensed tomato soup
• 1 (28 oz) can crushed (or diced) tomatoes, drained
• 8 oz velveeta, cubed (or chedar/Swiss grated)
• 1 (8 oz) package cream cheese, cubed
• 2 cups mozzarella cheese, shredded, divided
• 2 teaspoons basil
• 1 teaspoon garlic powder
• Toasted bread or crackers for serving

Directions:

1. Preheat oven to 375°.
2. In an 8×8-inch baking dish (2 quarts, 8 cups), combine tomato soup and crushed tomatoes.
3. Place cubed cheese and cream cheese on top.
4. Bake for 15 minutes, or until cheese is soft.
5. Mix in 1 cup of mozzarella, basil, and garlic powder.
6. Top with remaining mozzarella cheese. (I think 1/2 cup is enough.)
7. Return to oven and bake for 20 more minutes or until top is
   bubbling.
8. Serve with toasted bread, bagel chips, or crackers.  Would this be good over chicken?

Servings: 8-10
Source: 12 Tomatoes