2 (8 oz.) pkg. cream cheese, softened
1 (1 oz.) pkg. Ranch salad dressing mix
2 (4 1/2 oz.) cans chopped ripe olives, drained
1 (11 oz.) can whole kernel corn, drained
1 (4 oz.) can chopped green chilies, drained
1 medium red bell pepper, chopped
tortilla chips

Beat cream cheese and dressing mix in a large bowl until smooth. Stir in remaining ingredients except tortilla chips. Cover and refrigerate 1 to 2 hours. Serve with tortilla chips.

Makes 4 cups spread, but can easily be halved using 4 teaspoons of dressing mix.