I like the sounds of Trudy's better but came across this one.

1 envelope vegetble soup mix
2-8 ounce packages of cream cheese
2 T milk

In bowl combine all ingredients for 2 hours until chilled.

Serve on bagels or with assorted fresh vegetables.

I haven't had this but if I were to try it I would recommend picking out the peas and doing a rough chop in the food processor before adding to cream cheese......if you've even made spinach dip ya know some of the chunks are a little large(esp the carrots).

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I always pick the peas out when I make spinach dip! I've almost cut my gum on a carrot tasting it before it had a chance to sit!

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I never have a problem with the veggies.I think they are the perfect size.But I have never ground them up to see that way either.

Ingredients:

Carrot 1/2
Potato 1 small
Cabbage 1/4
Cauliflower stem
Tomato 1
Onion 1
Salt & Pepper to taste
Butter 1 tspn
Tomato & Chilli Sauce

Method:
Put 1 tspn butter in a pressure cooker and sauté the onions. Now add all the cut vegetables and fry for 2 mins. Add 7 cups of water, salt and pepper and turn off the gas after 1 pressure. After it cools down, open the pressure cooker and mix all the mixture in a mixie. Strain and serve hot with tomato / chilli sauce.

Have a nice day.