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Tuna Dip

2 (6 1/2 oz.) cans Tuna
1 can tomato soup
2 cups celery
1 cup onion
8 oz. cream cheese
1 1/2 Tbsp. Knox gelatin
3 Tbsp. cold water
1 cup mayonnaise

Heat soup and cream cheese. Stir until smooth. Add water to gelatin and mix it. Add that to soup and cream cheese. Mix with everything else and put in a mold or a plastic container. Refrigerate a couple hours then unmold and serve with crackers.

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