Submitted by Sarah Cziryak, Lebanon, Mo.
• 2 packages (8oz each) cream cheese, softened
• 1 package of dry Hidden Valley Ranch original
• ranch salad dressing mix
• 2 green onions, minced
• 4 12-inch flour tortillas
• 1 jar of diced pimentos
• 1 can of diced green chilis
• 1 small can sliced black olives
Mix Cream cheese, dry ranch and minced onions and spread on the tortillas. Drain the vegetables and blot dry on a paper towel. Sprinkle equal amounts of each on top of the cream cheese mixture. Roll tortillas tightly and chill at least 2 hours. Cut rolls into one inch pieces and serve with the spiral facing up.
