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Corn and Olive Spread

Corn and Olive Spread
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 32
Whip up a creamy spread that boasts a peppy flavor and color.
Updated November 2, 2016

Ingredients

  • 2 packages (8 oz each) cream cheese, softened
  • 1 package (1 oz) ranch dressing and seasoning mix (milk recipe)
  • 2 cans (4 1/4 oz each) chopped ripe olives, drained
  • 1 can (11 oz) whole kernel sweet corn, drained
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
  • 1 medium red bell pepper, chopped (1 cup)
  • Bagel chips or tortilla chips

Steps

  • 1
    In large bowl, beat cream cheese and dressing mix with electric mixer on medium speed until smooth. Stir in remaining ingredients except bagel chips.
  • 2
    Cover; refrigerate 1 to 2 hours to blend flavors. Serve with bagel chips.

  • Need only a little spread? This recipe can be easily cut in half. Mix 4 teaspoons of the dressing mix with one package of cream cheese.
  • Omit the bell pepper, and use an 11-ounce can of that has red and green bell pepper pieces already in the can!

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
280mg
12%
Potassium
65mg
2%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
4%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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