- (1) 8 oz cream cheese
- 2-3 tablespoons picante sauce (salsa)
- black olives, chopped (1 small can) I often omit this
- big flour tortillas (3-5)
Directions: Cream the cheese with salsa. Add chopped olives. Spread 3-4 tablespoons of mixture on tortilla. Roll tortillas up tightly. Refrigerate for couple of hours. Cut into small, round slices and serve with picante.
Another recipe from that red and white checked cookbook and an update from the 2009 archives