2 pkg. (8 oz. each) softened cream cheese
1 pkg. (4 oz.) Ranch Salad dressing mix
1/2 c. sweet red pepper
1/2 c. minced celery
1/4 c. sliced green onion
1/4 c. sliced stuffed olives
4 flour tortillas (10 inches)
In a mixing bowl, beat cream cheese and dressing mix until
smooth. Add red peppers, 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. Slice into 1/2
inch pieces. Recipe makes approx: 15 - 20 servings.
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