1/2 cup vegetable oil
1 cream cheese, softened
1 (16 ounce) package cream cheese, softened
1/4 cup butter, softened
2 eggs
1 (8 ounce) container frozen mixed vegetables, thawed
1 (8 ounce) can tomato paste
1 (5 ounce) can mushroom soup
1 (8 ounce) package frozen chopped spinach, thawed
1 (8 ounce) package instant spaghetti sauce mix
In a large bowl, beat the oil, cream cheese, cream cheese, butter and eggs until fluffy. Beat in the egg mixture with the flour. Mix in the vegetable oil and tomato paste. Stir in the mushrooms and tomato paste. Roll the mixture into a 6 inch round.
Heat a medium saucepan over medium heat and melt butter with skillet. Place the cream cheese mixture in the pan and cook for about 5 minutes, stirring constantly. Remove the cream cheese mixture from heat and continue to cook for about 5 minutes, stirring constantly. Continue cooking for about 5 minutes and stir constantly until the cheese mixture is completely melted.
While the cream cheese mixture is cooking, gently blend the cream cheese mixture with the egg mixture. Turn the mixture into a roux. When the roux reaches a desired consistency, fold in the shredded cheese and tomato paste. Spread the roux into a 9 inch square serving bowl.