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8 oz. sour cream
8 oz. cream cheese
4 oz. can diced green chiles, well drained
4 oz. can chopped black olives, well drained
1 c. cheddar cheese, shredded
1/2 c. green onion, chopped
garlic powder to taste
Seasoned Salt to taste
5 10-oz. flour tortillas

To make filling, mix first 8 ingredients thoroughly. Divide the
filling and spread evenly over the tortillas; roll up tortillas.
Cover tightly with plastic wrap. Refrigerate for several hours.
Unwrap. Cut in slices 1/2" - 3/4" thick. Discard ends. Lay
pinwheels on glass serving plate. Leave space in center of plate
for small bowl of salsa, if desired. Yields about 50 pinwheels.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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