1 (8 ounce) package cream cheese, room temperature
4 eggs
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Mix cream cheese with eggs until smooth. Cook over medium-low heat, stirring until smooth and thickened. Remove from heat and stir in soup and salt and pepper. Cover and chill in a refrigerator.