 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
|
Whenever I serve these make-ahead appetizers, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be bringing her recipe home for the holidays. Ingredients:
1 package (8 ounces) cream cheese, softened |
1/2 cup sour cream |
1/4 cup picante sauce |
2 tablespoons taco seasoning |
dash garlic powder |
1 can (4-1/2 ounces) chopped ripe olives, drained |
1 can (4 ounces) chopped green chilies |
1 cup (4 ounces) finely shredded cheddar cheese |
1/2 cup thinly sliced green onions |
8 flour tortillas (10 inches) |
salsa |
Directions:
1. In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla.
2. Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa. Yield: about 5 dozen.
|
|