Olive Pepper Pinwheels
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.