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1 can Campbell's tomato soup
1.5 oz. fat-free milk (use soup can to measure)
1 can Ro-Tel tomatoes with chilies
1 (8 oz.) pkg. low-fat cream cheese, chopped
1 sprig fresh basil, chopped fine or 1 Tbsp. dried basil

Heat first three ingredients. Add cream cheese to mixture; heat
until cheese melts. Do not bring to a boil. (I usually cheat and
use regular cream cheese, not so much for the taste, but it melts
lump free.)

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