1 pkg (8oz) cream cheese
1/2 c chopped black olives
1 can (4 oz) diced green chiles
2 1/2 TBSP Watkins Salsa & Sour Cream Snack & Dip Mix
1/2 tsp Watkins Garlic Granules
1/4 tsp Watkins Onion & Garlic Pepper
Watkins Tropical Salsa or Inferno for dipping
Beat cream cheese until smooth. Add all other ingredients,
(except Tropical Salsa or Inferno) mix well and refrigerate for 30 minutes. Spread
cream cheese mixture evenly over 6 (10 inch) flour tortillas. Roll up tightly jellyroll
fashion. Wrap in plastic and refrigerate at least 3 hours. Slice into 1/2 inch pieces and
serve with Watkins Tropical Salsa or Inferno Sauce.
*For variation you may use your favorite Watkins Snack and Dip Mix.
1/2 c chopped black olives
1 can (4 oz) diced green chiles
2 1/2 TBSP Watkins Salsa & Sour Cream Snack & Dip Mix
1/2 tsp Watkins Garlic Granules
1/4 tsp Watkins Onion & Garlic Pepper
Watkins Tropical Salsa or Inferno for dipping
Beat cream cheese until smooth. Add all other ingredients,
(except Tropical Salsa or Inferno) mix well and refrigerate for 30 minutes. Spread
cream cheese mixture evenly over 6 (10 inch) flour tortillas. Roll up tightly jellyroll
fashion. Wrap in plastic and refrigerate at least 3 hours. Slice into 1/2 inch pieces and
serve with Watkins Tropical Salsa or Inferno Sauce.
*For variation you may use your favorite Watkins Snack and Dip Mix.
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