|2× 8-oz pkgs||Cream Cheese, softened|
|2 cans||Whole Kernel Corn With Peppers, mexi-corn|
|1 Tbsp||Minced Garlic|
|1 can||Black Olives, minced|
|1||Carton of Pico De Gallo Salsa|
|1 can||Black Beans|
|Salt, to taste|
In large bowl, mash cream cheese until smooth. Drain off liquid from one of the cans of corn and leave the other can undrained. Add both cans of corn to cream cheese and mix until well blended. Add garlic, black olives and pico de gallo salsa. Drain and rinse black beans. Gently fold beans into dip mixture. Add salt to taste and serve with tortilla chips.
If your grocery store does not carry pico de gallo salsa, you can make it from fresh tomatoes, onions, chopped jalapenos and cilantro.