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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.

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