Corn & Olive Spread


Source: Terri McKeown (1999)
Prep time: 2 1⁄4 hours

Ingredients

16 oz
cream cheese, softened
1 pk
Ranch-style salad dressing mix
2 cn
chopped ripe olives, drained (4 1/2 oz.)
1 cn
whole kernel corn, drained (11 oz.)
1 cn
chopped green chilies, drained (4 oz.)
1
red bell pepper, medium (chopped)
 
tortilla chips

Instructions

Beat cream cheese and dressing mix in large bowl until smooth. Stir in remaining ingredients except tortilla chips. Cover and refrigerate 1 to 2 hours, until chilled. Serve with tortilla chips.