My 1st husband's aunt gave me this recipe close to 40 years ago, and I have been making it for potlucks and salad luncheons ever since - everyone loves it and wants the recipe once they try it. Even if you don't like all the ingredients, you can substitute if you'd like, too, for a different taste sensation. I call it my 4 ingredient recipe.
1Remove cream cheese packages from refrigerator and warm to room temperature about an hour ahead, so it is soft and easier to stir in other ingredients.
2Using 1-1/2 to 2 quart bowl, open can of mushroom soup and scrape can to get all soup out and into bowl.
3Stir-in softened cream cheese. Make sure it is well blended.
4Meanwhile, cut thinly sliced beef into small, approximately 1/4-inch squares, and add to cream cheese and mushroom soup mixture.
5Wash and trim green onions to get rid of any dirt or bad spots, chop the onions, tops and all and add to cream cheese, soup and beef mixture.
6Stir well until the consistency of a spread.
7Place in refrigerator overnight so flavors mingle.
8Remove from frig, place in serving dish and serve with various accoutrements: Use with carrots, celery, on crackers or by itself, can even be added to mashed potatoes for a different flavor as well. Can also be used as a spread for bread and as a sandwich (I do).
9*Ingredients can be doubled for larger crowd, and lasts, if covered and refrigerated and you can leave it alone, for a week afterward. If you don't like cream of mushroom soup, try cream of celery.