Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
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Recipe from Georgene Trewatha of Campbell, Mo.
Total Time: 15 minutes
1 pkg Hidden Valley Ranch Mix (for dips) 1 8 oz pkg cream cheese (softened) 1 tbsp mayonaise 1/4 cup sour cream 1 small can sliced black olives (chopped and lightly drained) 1 small jar chopped pimentos or 1/4 c lightly drained 2 heaping tbsp chopped green bell pepper 2 heaping tbsp chopped celery ( optional) 1 cup grated cheddar cheese (finely grated) salt and pepper to taste dash of red pepper for zip 3 large 10 inch flour tortillas (burrito size)
1. Place cream cheese in a bowl and mash with a fork until smooth.
2. Add other ingredients and mix well. Spread mixture on each each tortilla generously.
3. Roll up each one in wax paper for storage. Chill in the refrigerator, to serve, slice 1/2 inch slices and serve as finger food, big hit.
Servings: one roll makes 12 to 15 slices Comments: I make this for the homecare center and the workers love it!
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