Corn And Olive Spread

Recipe Ingredients

2		Cream cheese - (8 oz ea) - softened
1		Ranch dressing mix - (1 oz)
1		Red bell pepper - chopped - (1 cup) (medium)
1		Chopped ripe olives - (4 1/4 oz) - drained
1		Whole kernel corn - (11 oz) - drained
1		Chopped green chilies - (4 oz) - drained
		Tortilla chips - if desired

Recipe Instructions

Beat cream cheese and dressing mix in a large bowl until smooth. Stir in the remaining ingredients except tortilla chips.

Cover and refrigerate 1 to 2 hours to blend flavors. Serve with tortilla chips.

This recipe yields about 4 cups of spread.

Content per One Tablespoon Serving:

calories .. 35 protein .. 1 g total fat .. 3 g

carbohydrates .. 1 g dietary fiber .. 0 g sodium .. 100 mg

cholesterol .. 10 mg

Source:
BETTY CROCKER'S GOOD AND EASY COOKBOOK by General Mills (c) 1996 - Macmillan, New York, NY - 432 pages - $25.00 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

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