Ingredients
2
tablespoons butter or margarine
1
(3-oz.) pkg. cream cheese, cut into 1-inch cubes
2
(11-oz.) cans whole kernel corn, red and green peppers, drained
1/4
teaspoon garlic powder
1/4
teaspoon onion powder
1/4
teaspoon dried oregano leaves
1/4
teaspoon dried marjoram leaves
1/8
teaspoon dried sage leaves
1
cup diced tomatoes
1/2
cup sliced pimiento-stuffed green olives
Preparation
In medium saucepan, combine butter and cream cheese; cook over medium heat until butter melts and cheese softens, stirring constantly.
Add corn, garlic powder, onion powder, oregano, marjoram and sage; mix well. Cover; simmer 6 to 8 minutes or until thoroughly heated, stirring occasionally.
Add tomatoes and olives; cook and stir 1 minute.
