Corn & Olive Spread

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


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.)
red bell pepper, medium (chopped)
tortilla chips


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.