Ingredients
8ozcream cheese,softened
¼cupMarzetti Ranch Veggie Dip
¾cupcolby jack cheese,shredded
¼cupred bell pepper,finely diced
3tbspgreen onion,minced
½cangreen chilies,mild, medium or hot, diced
¼cupblack olives,diced
¼tspgarlic powder
½tspkosher sea salt
2tortillas,regular, whole wheat or spinach, (10 inches)
Preparation
In a medium mixing bowl, combine cream cheese and ranch dip. Using a hand-held mixer, beat until smooth.
Add cheese, bell pepper, onion, chiles, olives, garlic powder, and salt. Mix until combined.
Divide the mixture evenly between the two flour tortillas. Spread to cover the surface of the tortillas. Roll up tightly into a log.
Place in plastic wrap and refrigerate for 2 to 4 hours or until firm.
Remove from the plastic wrap and cut into 1-inch thick slices. Serve immediately.
