Ingredients Jump to Instructions ↓

  1. 2 packages (8 ounces each ) cream cheese, softened 1 cup (8 ounces) BREAKSTONE'S® Sour Cream 2 cups (8 ounces) shredded cheddar cheese 1/2 cup picante sauce 1 can (4-1/2 ounces) chopped ripe olives, drained 2 tablespoons taco seasoning 1 tablespoon onion soup mix 8 flour tortillas (10 inches), room temperature

Instructions Jump to Ingredients ↑

  1. In a small bowl, beat cream cheese and sour cream until smooth; stir in the cheddar cheese, picante sauce, olives, taco seasoning and soup mix. Spread over tortillas; roll up jelly-roll style. Wrap in plastic wrap; refrigerate for at least 1 hour. Just before serving, cut into 1-in. pieces. Yield: about 3-1/2 dozen.


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