Ingredients :
- 16 oz cream cheese, softened (two 8 ounces packages)
- 1 Ranch salad dressing mix (.4 ounces)
- 1/2 cup red bell pepper, finely minced
- 1/2 cup celery, finley minced
- 1/4 cup green onions, sliced very thin
- 1/4 cup pimiento-stuffed olives, drained well & sliced very thin
- 4 flour tortillas (10 inch)
Method :
- In a bowl, beat cream cheese and ranch salad dressing mix until smooth.
- Add red pepper, celery, onions and olives; mix well.
- If your tortillas are not very soft, place in microwave for 5 seconds or so to SLIGHTLY warm. This makes the tortillas pliable. Allow to cool before assembly of the pinwheels.
- Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap.
- Wrap in plastic wrap. Refrigerate for at least 2 hours.
- Just before serving, take the pinwheels out of the refrigerator and remove the plastic wrap. Slice the pinwheels into 1/2-in. slices and place on a serving tray.
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