Pinwheels

Name: Pinwheels
Ingredients: 2 (8 ounce) packages cream cheese, softened at room temperature; 1 (4 ounce) can black olives, chopped; 1 (4 ounce) can green chilies, chopped; 1 (4 ounce) jar pimientos, diced; 1 (5 ounce) jar dried beef, chopped fine; 1 (1 ounce) package Hidden Valley Ranch dip; 2 tablespoons sour cream; 1/2 cup shredded cheese (I use colby and monterey jack combo); 1 (8 count) package flour tortillas (burrito size)

9 ingredients

10 steps

Ingredients

2 (8 ounce) packages cream cheese, softened at room temperature
1 (4 ounce) can black olives, chopped
1 (4 ounce) can green chilies, chopped
1 (4 ounce) jar pimientos, diced
1 (5 ounce) jar dried beef, chopped fine
1 (1 ounce) package Hidden Valley Ranch dip
2 tablespoons sour cream
1/2 cup shredded cheese (I use colby and monterey jack combo)
1 (8 count) package flour tortillas (burrito size)

Directions

1

Drain black olives, green chilies, and pimientos.
2

Pat dry.
3

Mix cream cheese and ranch dip mix with a hand blender until smooth.
4

Stir olives, chilies, pimientos and dried beef into cream cheese mixture.
5

Add sour cream and shredded cheese.
6

Spread cream cheese mixture onto one side of each tortilla.
7

Roll up tortilla cigar like.
8

Cover or wrap in plastic wrap and refrigerate for 2 - 3 hours.
9

Take out and cut horizontally into 1/2 inch slices. Usually the two end pieces will need to be discarded.
10

Cover on serving plate and referigerate until ready to use.