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Olive Pepper Pinwheels


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Member since 2006

Serves 6-8 | Prep Time 140 | Cook Time 0

Ingredients

1 package (8oz) cream cheese
1 teaspoon milk
1/3 cup each finely chopped sweet red, green and yellow pepper
1 can (4-1/4 ounces) chopped ripe olives, drained
2 tablespoons ranch salad dressing mix
6 flour tortillas (6 inches)


In a mixing bowl, beat cream cheese and milk until smooth; stir in the peppers, olives and dressing mix.


Spread over tortillas. Roll up jelly-roll style; wrap tightly in plastic wrap.


Refrigerate for 2 hours or until firm. Just before serving, cut into 1-in. pieces.


Pairs Well With


Notes

A dash of local for every season
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