- 2 packages (8 ounces each) cream cheese, softened
- 1 package (.4 ounces) ranch salad dressing mix
- 1/2 cup minced sweet red pepper
- 1/2 cup minced celery
- 1/4 cup sliced green onions
- 1/4 cup sliced pimiento-stuffed olives
- 3 to 4 flour tortillas (10 inches)
- In a bowl, beat cream cheese and dressing mix until smooth.
- Add red pepper, celery, onions and olives; mix well.
- Spread about 3/4 cup on each tortilla.
- Roll up tightly; wrap in plastic wrap.
- Refrigerate for at least 2 hours.
- Cut into 1/2-in. slices.
Yield: 15-20 servings.
Recipe Taken From: tasteofhome.com
Comments
Post a Comment