Corn And Olive Spread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Appetizers, Vegetables | 4 | Cup spread | |
INGREDIENTS
| 16 | oz | Cream Cheese, Softened |
| 2 Pkgs | ||
| 1 | oz | Ranch Style Salad Dressing |
| Mix 1 Pkg | ||
| 4 1/2 | oz | Ripe Olives, Chopped |
| Drained 2 Cans | ||
| 11 | oz | Whole Kernel Corn, Drained |
| 1 Can | ||
| 4 | oz | Green Chilies, Chopped |
| Drained 1 Can | ||
| 1 | Red Bell Pepper, Chopped | |
| About 1 Cup | ||
| Tortilla Chips |
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. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 784
Calories From Fat: 493
Total Fat: 56.2g
Cholesterol: 137.2mg
Sodium: 1284.8mg
Potassium: 537.5mg
Carbohydrates: 61.4g
Fiber: 7.4g
Sugar: 9g
Protein: 14.7g