Mexican Pinwheels - cooking recipe

Ingredients

2 (8 oz.) cream cheese, softened
1 (1 oz.) pkg. dry Hidden Valley Ranch dressing
2 green onions, chopped
3 oz. can black olives, sliced
2 oz. jar chopped pimiento
2 oz. can green chilies
4 (12-inch) flour tortillas
salsa

Preparation

Mix together cream cheese, Ranch dressing and green onions. Spread on the flour tortillas.
Drain vegetables, pat extra liquid out on paper towels.
Sprinkle equal amounts on the 4 tortillas. Roll tortillas up tightly to form logs and refrigerate at least 2 hours before serving.
Slice in 1/2-inch pinwheels and garnish with salsa or guacamole.