Corn and olive spread
4 Cup spread
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Cream Cheese; Softened, |
| 2 Pkgs | ||
| 1 | ounce | Ranch Style Salad Dressing Mix; 1 Pkg |
| 4½ | ounce | Ripe Olives; Chopped, Drained, 2 Cans |
| 11 | ounces | Whole Kernel Corn; Drained 1 Can |
| 4 | ounces | Green Chilies; Chopped, Drained, 1 Can |
| 1 | medium | Red Bell Pepper; Chopped About 1 Cup |
| Tortilla Chips | ||
Directions
GARNISH
Beat the cream cheese and the dressing mix , in a large bowl, until smooth.
Stir in the remaining ingredients except the Tortilla chips. Cover and refrigerate 1 to 2 hours until well chilled. Serve with Tortilla chips.
Nutrition Information On 1 Tablespoon Serving: Calories 30 Protein 0 Grams Carbohydrates 1 Gram Fat 3 Grams Cholesterol 10 Milligrams Sodium 100 Milligrams Potassium 25 Milligrams
Posted by Rich Harper
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini