• 2 pounds Monterey Jack cheese, shredded
• 1 cups green chiles, de-seeded and diced*
• 4 ½ ounce can chopped black olives
• 4 small tomatoes, seeded and diced
• 1 bunch green onions, chopped
• ¼ cup parsley, chopped
• 8 ounces bottled spicy or zesty Italian dressing
• 1 small can corn niblets

Blend all ingredients except corn until cheese dip is smooth; blend in corn, and chill before serving. We like this with lightly salted tortilla chips.

See, that was easy.

*When you are seeding or cutting any hot chile pepper, use vinyl or nitrile kitchen gloves. If you are working with a pepper higher on the Scoville scale than the jalapeño, consider safety glasses, too.