Pinwheels

1. 1

   Drain black olives, green chilies, and pimientos.

2. 2

   Pat dry.

3. 3

   Mix cream cheese and ranch dip mix with a hand blender until smooth.

4. 4

   Stir olives, chilies, pimientos and dried beef into cream cheese mixture.

5. 5

   Add sour cream and shredded cheese.

6. 6

   Spread cream cheese mixture onto one side of each tortilla.

7. 7

   Roll up tortilla cigar like.

8. 8

   Cover or wrap in plastic wrap and refrigerate for 2 - 3 hours.

9. 9

   Take out and cut horizontally into 1/2 inch slices. Usually the two end pieces will need to be discarded.

10. 10

    Cover on serving plate and referigerate until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.