Every once in awhile, a recipe catches my eye and I know I want to make it. This recipe, from the Iowa State Fair Cookbook was one such recipe. I was looking for an off-the-beaten-track dip for chips and the combination of corn, cream cheese, ranch dressing, and other items (and that it was a refrigerated dip, not a heated one, was the right combination to pique my interest.
This was another recipe in the various recipes that I served to the students who came over to my house last month. If you have a potluck or tailgating event to attend this summer, this may be the recipe you want to throw together.
2 8 oz pkgs cream cheese, softened
1 pkg dry ranch dressing mix
1 medium red bell pepper, chopped
2.25 oz can chopped ripe olives, drained
1 can whole kernal corn, drained
14 oz can chopped green chilies, drained
Beat together cream cheese and ranch dressing mix. Add additional ingredients. Chill several hours and serve with tortilla chips.