Corn and Olive Spread

Recipe Ingredients

16 oz	454g	Cream cheese; softened
2		Packages
1 oz	28g	Ranch style salad dressing - mix; 1 pkg
4 1/2 oz	127g	Ripe olives; chopped - drained, 2 cans
11 oz	312g	Wholekernel corn - drained
		- 1 can
4 oz	113g	Green chilies; chopped - drained, 1 can
1 oz	28g	Red bell pepper - chopped (medium)
1		Cup
		Garnish
		Tortilla chips

Recipe Instructions

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.

Source:
Possum Kingdom Lake Cookbook

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