1 can cream of mushroom soup
1 envelope unflavored gelatine
1 cup Miracle Whip salad dressing
1 (8 ounce) brick cream cheese
1/2 cup celery, chopped in small bits
1/4 cup grated Spanish onion
1 (7 ounce) can shrimp, drained
1 (7 ounce) can crab meat, drained, bones removed
Heat the soup and gelatine in a large microwave-safe bowl on medium heat for 3 to 5 minutes, stirring after each minute so the gelatine can melt and the soup will be smoother.
Stir in the remaining ingredients. Blend mixture briefly with electric mixer until all ingredients are incorporated.
Spray a copper mold with nonstick spray. Spoon the dip into the mold until the mixture is level with the top surface of your mold. Refrigerate for at least 6 hours to overnight.
To serve, Unmold the dip onto a platter, surround your creation with crackers, raw veggies, or light tasting chips of some sort – white or blue corn nacho chips, shrimp chips, etc.).