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Corn and Olive Spread

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

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Omit the bell pepper, and use an 11-ounce can of that has red and green bell pepper pieces already in the can!

Nutrition

130 Calories, 9g Total Fat, 2g Protein, 11g Total Carbohydrate, 1g Sugars

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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