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8 oz. cream cheese, softened 1 2 1/4-oz. can ripe olives, drained and chopped 4 green onions (including tops), chopped 4 small tortillas Picante sauce or salsa Combine cream cheese, olives and green onions; mix well. Spread thin layer evenly on tortillas. Roll up, jelly roll fashion. Cover and refrigerate at least 2 hours until cream cheese mixture sets. Cut each tortilla into 1-inch slices. Serve with picante sauce or salsa for dipping. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |