Creamy Italian Herbed Corn
4 ounces cream cheese from 8 ounce package, cubed
1 tablespoon milk
2 (11 ounce) cans Mexicorn (corn, red & green bell peppers), drained
4 teaspoons Olde Westport Italian Garden Pasta Shake®
2 roma tomatoes, diced (about 1½ cups)
½ cup sliced ripe or green pimento-stuffed olives
In a 2 quart nonstick saucepan over low heat, add cream cheese and milk, stir until smooth. Raise heat to medium, add corn and Olde Westport Italian Garden Pasta Shake®, cover, cook 5 minutes or until heated through. Add tomatoes and olives, cook an additional 2 minutes.