EMILY’S BEST EVER TORTILLA ROLL-UPS

2 8-ounce blocks cream cheese

1 package Hidden Valley Fiesta Ranch Mix

1/2 small can of chopped black olives

1/2 small can of chopped green chiles

1 tablespoon chopped pimentos

pinch of chopped garlic (probably 1/2 to 1 clove)

dash of ground cayenne pepper (more if you like the heat)

2 packages large tortillas ( I use the Mission Spinach Tortillas and Sun Dried Tomato Tortillas—The Jalapeno ones are good too.)

I usually use about a spatula full of the mixture for each tortilla. Spread it over the whole tortilla and roll it up. Slice the rolled tortilla into ½ to ¾ inch slices and serve. These are great to make the day before, just keep them in an airtight container or ziploc, remove and cut when ready to serve!