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Tangy Chili Bean Dip

4 cups of shredded sharp cheddar cheese
one 11 1/2 ounce can of bean with bacon soup
1/2 to 2/3 cup of jalapeno relish
1/4 cup of chopped sweet red pepper
2 tablespoons of chopped pimiento stuffed olives
freshly chopped parsley, garnish
tortilla chips

Combine first 3 ingredients in large bowl and beat well. Stir in pepper and olives. Pack into crock or serving bowl. Cover and refrigerate. Sprinkle with parsley. Serve with tortilla chips. Makes about 4 cups