CORN & OLIVE DIP
2 (8-ounce) packages cream cheese, softened
1 (1-ounce) package ranch dressing mix
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can chopped black olives, undrained
1 (4-ounce) can chopped green chiles, drained
1 red bell pepper, chopped
In a bowl, cream together the cream cheese and dressing mix. Add remaining ingredients and blend well. Serve with corn chips or thin wheat crackers. Refrigerate leftovers. Makes about 3 cups.